Grind biscuits and mix melted butter in it. Take a 9” ring pan and set the biscuits base in it spreading it evenly. Press it with a bowl to make the surface even. Keep curd in a Muslim cloth for 4-5 hours. Mix hung curd and paneer with a hand mixer nicely. Add 1 cup powered sugar to it . Add pueee and mix it well. Take another pan and mix gelatin with half cup hot water till it dissolves. Add gelatine to this mixture and make sure there are no lumps. Add this to the base of case and keep it in the fridge for 2-3 hours. Now for glaze melt butter, add purée to it and 1 tbsp gelatine mixed in 3 tbsp water. Heat it a bit and spread it over the cake. Again , keep it in the fridge and let it set for an hour. Now , remove the ring of the pan carefully and garnish your cake with chopped mangoes and mint leaves.
