Paneer Jaggery Kalakand Roll

Mix the grated paneer, desiccated coconut, milk powder, cardamom powder, and saffron strands in a large plate.

Whisk the grated jaggery and warm milk in a bowl until smooth and dissolved.

Heat the ghee in a pan over medium heat.

Add the paneer mixture to the pan and cook, stirring continuously, for 2–3 minutes.

Pour in the jaggery mixture and cook, stirring, until the mixture thickens and leaves the sides of the pan, 5–7 minutes.

Transfer the mixture onto a sheet of parchment paper and allow it to cool slightly until comfortable to handle.

Then 10 min of waiting

Shape the mixture into a tight cylindrical log using the parchment paper.

Scatter chopped pistachios on the paper and roll the log over them to coat the outside evenly.

Wrap the log tightly in the parchment paper and chill in the refrigerator until firm, at least 30 minutes.

Then 30 min of waiting

Slice the chilled roll into round pieces and serve.