Preheat oven at 180C. To prepare mango batter: Into a mixing bowl add 1/4 cup alphonso mango pulp, 1/4 cup sweetened condensed milk, 50 grams softned unsalted butter, 1/2 teaspoon cardamom powder. Mix very well. To the wet ingredients, sieve together 1/2 cup whole wheat flour, 1/4 teaspoon baking powder, a pinch of salt and baking soda. Mix well and set aside.
For paan batter: Grind 2-3 pan leaves, 2 -3 teaspoons pistachios to a smooth paste with 1/4 cup boiled and cooled milk. To this add 50 grams softe unsalted butter, 1/4 cup sweetened condensed milk, 1/2 teaspoon rose essence and mix well. Sieve together 1/2 cup whole wheat flour, 1/4 teaspoon baking powder, a pinch of salt and baking soda.
Take a muffin tin and place liners. Pout both the batter in desired pattern and make some swirls. Tap gently once or twice.
Bake in the preheated oven at 180C for 18-20 minutes. Serve mango paan muffin warm.