1.In a thick-bottomed vessel place the paneer/ricotta, sugar, and mango pulp and cook on a medium flame for about 15-20 minutes.
2.Stir in the milk powder and cook for another 5-10 minutes or until the mixture begins to leave the sides of the pan. Turn off the heat.
3.On a greased baking tray, pour and spread to about 3/4th of an inch thickness.
4.Place it in the refrigerator and allow to cool for at least 4 hours. This will make the burfi easier to cut.
5.Decorate with carefully placed edible silver leaf and pistachios and cut into squares.