Melt butter, add to biscuits and pulse again till the mixture resembles bread crumbs.
Press the mixture in tart shells. Keep in refrigerator to chill, till the base is set.
To make Mango Kalakand
In a non-stick pan, add a tsp of ghee, condensed milk, paneer and thandai powder.
Mix well and start cooking the mixture on low flame. Keep stirring the mixture.
When the mixture starts to thicken. switch off the flame.
Add white chocolate chips, mix well, til it melts.
Keep aside the mixture to cool.
Then add mango puree and mix well.
Transfer to the tart shells and chill 4-5 hrs or till serving,
Garnish with finely chopped Pistachios or almonds.
Notes
If using store bought Paneer/Indian Cottage Cheese, soften it a bit in lukewarm water if it is hard and crumble it finely.When using Cardamom Powder, add only 1/4 tsp.When using fresh mango puree, add sugar accordingly(1-2 tbsp or as required).USe any gluten-free cookie or biscuit(as known in India )
Keyword Desserts with Twist, festival dessert, Kalakand