Coconut Kalakand

Crumble paneer or chena very nicely. Make it smooth by rubbing gently.

In pan add 2 cup milk and simmer under medium flame and reduce milk to half of original quantity, add sugar and let sugar dissolve. Add cardamom also.

Now add the smooth Paneer / Chena + Coconut to Milk and keep stirring till all mixes very well with milk.

cook for few more minutes , mixture thickens and starts leaving pan. But don’t make it dry.

Now transfer mixture to greased setting dish, spread evenly and level it with the help of a spatula, press gently and allow to rest and come to room temperature.

Refrigerate or keep in room temperature for overnight and KALAKAND is ready. Cut into pieces and serve. Garnish with Raisins and serve.