In a non-stick pan, add the mango pulp, paneer, sugar, salt, milk powder and milk. Mix everything well and simmer on a low flame. Keep stirring continuously till it is half reduced.
Add the ghee, cardamom powder and kewra water. Continue to stir till it turns into a thick mass and starts to leave the sides of the pan.
Switch off the flame and transfer to a greased plate. Garnish with the chopped pistachios, almonds and dry rose petals. Allow it to cool and refrigerate for some time.
Cut as desired and enjoy at room temperature or chilled. Great for any festive occasion or as an after meal dessert.
