|Alternative names||Mishri-mawa, milk cake, qalaqand|
|Place of origin||India|
|Region or state||Rajasthan|
|Main ingredients||Milk, paneer, sugar|
|Variations||Ajmeri kalakand, Alwari kalakand|
|Cookbook: Kalakand Media: Kalakand|
Kalakand is made in Indian subcontinent during different festivals and celebrations such as Holi, Diwali, Navratri and Eid. A huge pan is kept on a flame and large amount of milk is boiled stirring it continuously till it is thickened with sugar and dry fruits.
- 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