Method
Grind 1 cup blanched, peeled pistachios to a coarse powder leaving aside some for garnish. Cut these into slivers. Crush 12-15 bran biscuits to a coarse powder and put it into a bowl. Melt 4 tablespoons butter in the microwave for one minute on high.
Soak 3 tablespoons gelatin in hot water in a bowl and stir till it dissolves completely. Add melted butter to the biscuit powder and mix. Transfer this mixture into a spring form tin and press to make a base. Level the surface and keep it in the refrigerator to set.
Take 2 cups grated paneer in a mixer bowl. Add 1 cup hung yogurt (chakka), 1 cup condensed milk and a few strands soaked saffron. Blend till smooth.
Add the gelatin and blend once again. Fold in pistachio powder.
Pour this mixture into the spring form tin over the biscuit base. Keep in the freezer for about six hours or till it sets well.
Garnish with pista slivers, cut into wedges and serve.
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