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