Ingredients
2 litres of full cream milk
1-2 lemons
1 cup scraped fresh coconut
5 Tsp peesi cheeni
1 tsp hari ilaichi ki powder
Chironji and badam katran for garnishing
2 pinch of kesar/ saffron dissolved in 2 tsp warm milk
Process
In a pan boil 1 litre milk till it becomes less than half
Prepare paneer of 1 litre milk
Crush and add the paneer, kesar and coconut to the boiling milk and stir it until it becomes thick and the water has evaporated
Add peesi cheeni, ilaichi powder and again keep on stirring till it becomes moderately dry
Grease a plate with ghee and evenly set the kalakand
Sprinkle chironji and badam on it and again press a bit
After it cools cut pieces and enjoy the sweet
PS:
The shelf life is not much and hence
1-It should be refrigerated
2-It should be consumed within two days
Chhappann Bhog 