In a heavy bottom pan or kadai combine milk and sugar. Bring it to a boil and simmer for 10 minutes. Add cream and simmer for another 8-10 minutes. Now add grated paneer and cook the kheer for another 7-8 minutes or until it thickens.
Add cardamom powder, saffron threads and half amount of nuts. Let it cool completely for about an hour in the refrigerator. Once chilled add mango pulp and mix well.
Once again chill for at least 2 hours. Once ready to serve, take out in a serving bowl and garnish with the mango pieces, nuts slivers and rose petals. Enjoy!