Peel, Wash, Chop and grind mango in a mixer with paneer to a smooth paste. Heat 2 tb sp pure ghee in a wok and add mango pulp and cook on low flame for 2 minutes. Then add milk powder and cook for 5 minutes on low flame. The mixture will start thickening.
Add powdered sugar and cook on low flame while stirring the mixture to avoid burning. Sugar will leave water so cook till water is absorbed by the mixture. Add cardamom powder.
Now add desiccated coconut powder and mix well and till mixture turned thick and leave the sides of wok.
Grease a thali and pour the hot mixture on it and spread it evenly with the help of spetula.
Garnish with pistachio and press it gently with spetula. Leave it for 2 hours or place in a refrigerator to set. After 1 hour remove it from refrigerator and cut pieces.
Serve it as dessert. It can be stored for 15 days in refrigerator.
