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Kalakand is an Indian sweet made out of solidified, sweetened milk and paneer.[1] The dish originated in Alwar, Rajasthan, India.[2][3] This sweet item is most popular in India and it's sub-continents but few said it is rooted to Arabic cosine[4] 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.

  1. 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.
  2. 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.
Kalakand, Qalakand
Kalakand of Salem.jpg
Kalakand from Salem, Tamil Nadu
Alternative names Mishri-mawa, milk cake, qalaqand
Course Dessert
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

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.

See alsoEdit

ReferencesEdit

  1. ^ 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. 
  2. ^ "Dessert For A Desert Town". Tehelka. 24 January 2009. Retrieved 5 February 2013. 
  3. ^ Express recipe: The story of Jhumri Telaiya’s special Kalakand
  4. ^ http://saffronstreaks.com/recipes/celebrating-dussehra-with-kalakand-indian-milk-fudge/