Grease a plate with ghee and keep aside. Now heat a nonstick pan and add the mango puree and sugar. Mix and cook until sugar melts. Keep the saffron in 2 tbsp of hot milk.

Add the paneer, condensed milk and mix well. Add the saffron milk and keep stirring and cooking.

Keep cooking until the mixture leaves the sides of the pan. Add ghee in between.

When it leaves the sides of the pan, tilt and pour it to the greased plate and level with a greased spoon evenly. Sprinkle some nuts, cool and refrigerate for 2 hours minimum to set. Then cut into desired shape and serve.