Wash, peel and cut mangoes into cubes and make a purée in the blender.

In a non stick pan add the mango purée with grated paneer and sugar (add sugar as per the sweetness of mangoes). Cook till it thickens.

Add the milk powder and continue to stir till the batter turns slightly thick in consistency.

Apply ghee in the dish in which you plan to pour the batter and spread the batter evenly into the dish.

Garnish with thinly sliced pistachios and allow it to cool.

Refrigerate it for 3-4 hours.

Take it out and cut into squares.