Soak saffron in warm milk and keep it aside
Finely grind the Raw almonds and keep it aside
Heat the wide bottom pan on medium flame. Add ghee
Add freshly grated coconut and roast for 3 minutes.
Add sugar , finely grated Paneer and mix all the ingredients.
Keep stirring and ensure it does not burn.
After 5 minutes add saffron soaked milk and powdered Almonds.
Mix well until it starts to form a lump and leave the side.
Lastly add coconut cream and give it a good mix.
After 2 minutes sprinkle cardamom powder and mix gain
Turn off the heat.
Grease tray and place the baking paper.
Transfer the mixture on this baking paper and spread evenly.
Let it rest for 10 minutes.
Cut into desired shapes and serve or store it in an air tight container.
The weather being unpredictable here I keep the container in the fridge.