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.
