When I make my paneer and store it, it is firm and I am able to cut it into cubes. But when I add it to a curry sauce at the end or when I try to shallow fry it, it melts like Moz. I make it with whole milk and curdle with vinegar. Any tips? Thanks! 
The Swedish kladdkaka is pretty similar to the brownie, even though it's mostly classified as a cake, rather than a cookie. (It's typically served as a segment of a round cake, often with either icing sugar or whipped cream on top.) And if you're looking for border-crossing items in general, there are lots of things on the border between 'bread' and 'cake' or 'cookie'. Panettone, donut and taralli  all straddle this border at different places. 