Blend mango pieces to get smooth mango pulp.
Add sugar and start cooking on low flame.
Add khoya and paneer to mango pulp with remaining ingredients
Continue cooking on low flame until it starts coming together.
Stop cooking once it stops being sticky.
place it in a greased tray to set for few hours.
Cut in pieces,garnish with pistachios.
Add the paneer to this reduced milk and add cardamoms and saffron to it.
Mix well and cook for 15 minutes.
Add blended mango pulp and ghee.
Cook for another 10 minutes till you get a barfi/fudge like consistency.
Line a tray with ghee and spread this mix to it.
Press with a spatula and cut shapes using a knife.
Refrigerate for 2 hours.
Garnish with sliced pistachios and serve fresh.