|Alternative names||Mishri-mawa, milk cake, qalaqand|
|Place of origin||India|
|Region or state||Rajasthan, Uttar Pradesh, Delhi, West Bengal, Orissa|
|Main ingredients||Milk, paneer or chhana, sugar|
|Variations||Ajmeri kalakand, Alwari kalakand, Milk Cake|
|Cookbook: Kalakand, Qalakand Media: Kalakand, Qalakand|
Kalakand is a rich milk cake and one of the famous Indian desserts. The traditional process of making Kalakand takes long time. But now a days there are many quick recipes available and can be prepared in 10-15 minutes. The color of Kalakand is milky-white, most popular North and East India. The fried version of Kalakand is popular in West India which is also known as Ajmeri Kalakand.
- Traditional preparation: A large pan is kept over a low flame and a large amount of milk is boiled and continuously stirred while being thickened with sugar. You can also add chopped dry fruits on the top.
- Quicker preparation: Three most important ingredients are sweetened condensed milk, Paneer or Chhana and sugar. Stir the mix for 10-15 minutes in low flame, take it off the flame when you see the grainy texture. Pour the mix into a flat tray. Don't spread the mix with spoon or anything, just shake the tray horizontally. Pieces it with square shapes and serve.
Your can add cardamon powder to get a traditional flavor or you can also add a layer of vark (silver leaf, German paper), also called varak. The Kalakand can be made off different type of flavors, like vanilla, Rose-water, saffron, etc. Kalakand is available in different sweet shops in India and the subcontinent of Indian during festivals and celebrations, such as Holi, Diwali, Navratri and Eid.
- Patel, A. A.; Patil, G. R.; Garg, F. C.; Rajorhia, G. S. (1992). "Effect of test conditions on instrumental texture parameters of kalakand". International Dairy Journal. 2 (3): 143. doi:10.1016/0958-6946(92)90013-C.
- "Dessert For A Desert Town". Tehelka. 24 January 2009. Retrieved 5 February 2013.
- Express recipe: The story of Jhumri Telaiya’s special Kalakand