Kalakand, also called Indian milk cake, is a delicious melt-in-the-mouth that is easy to make. It is made by reducing milk to a very thick, grainy consistency. Though the recipe requires a lot of patience, the end product is worth every bit of effort. You can also purchase kalakand mithai, the sweet and creamy Indian dessert with floral and nutty hints and a pleasant grainy texture.

The origin of this delectable dish can be traced to Uttar Pradesh, and it later gained popularity in other states too. The traditional way of making this sweet dish is time-consuming. The process involves curdling milk to get paneer or Indian cottage cheese and mixing it with sugar. This mixture is cooked on medium heat till the moisture evaporates and attains a moist, grainy-crumbly consistency. However, the new generation has come up with an ingenious way to make this sweet dish in minimum time while also retaining its authentic taste and texture. You can also purchase kalakand mithai from the best halwai.

The Alwar Kalakand comes in a block that is blonde on top and gets darker towards the bottom. It is a simple Indian mithai, which is usually made with two ingredients. It is finely eaten by people of all ages across India. Kalakand is entirely made of milk, and its product is paneer. The mixture is slowly cooked by stirring continuously on a deep-bottomed pan in order to get a dry, crumbly mixture which is cooled and cut into cubes. Remember that the thickened milk is the key to a good kalakand.

So kalakand is basically an Indian version of milk cake that is soft and fudge in texture, loaded with goodness and creaminess of milk and sugar, and topped with chopped dry fruits. The sweet dish is a must-have during the festival season, like Diwali and Ganesh Chaturthi and is served as prasad. Milk-based recipes like Kalakandi are very common in India and are appreciated for their creaminess and richness. They are prepared for various occasions and celebrations.

Kalakand was invented in 1947 by a confectioner Baba Thakur Das & Sons in Alwar, Rajasthan. Although it may not be much of a healthy choice, you can add some healthy ingredients to it. Original kalakandi is made with three basic ingredients: milk, sugar, and cardamom powder, which, in excessive quantities, can cause harm to the body. But kalakand can be made healthy by making use of homemade paneer to make it thick and also increase its texture. Adding natural sugars or jaggery instead of sugar can also be a great addition.

Paneer is a healthy ingredient known for its beneficial nutrients. It has high proteins and calcium, which are beneficial for the growth of muscles and regulate body functions. It also has low carbohydrate content, which can help maintain blood pressure and reduce the risk of heart attack and contracting blood vessels.

Cardamom is also helpful in keeping the digestive system in place. It enables the enzymes to perform their function smoothly and effectively. It can also reduce cholesterol levels and contains triglycerides, which are healthy for liver health. It can help lower the risk of blood pressure problems.

History of Kalakand Mithai

Kalakand Mithai is believed to be from the city of Alwar in Rajasthan. The person behind this delicious, sweet dish is Baba Thakur Das. This is the reason Kalakand is popularly known as Alwar Kalakand by the people of Rajasthan, who take pride in their kalakand. Traditionally, making kalakand is a labour-intensive process.

Preparing authentically can take many hours. It also needs to be regularly stirred. Hence, most people do not look forward to making kalakand at home due to the rigorous process of turning milk into solids. They would rather buy it from a reputed halwai to enjoy the delicacy. Also, several hacks have been introduced, like using paneer in order to reduce the preparation time of Kalakand.

Preparation of Kalakand

The first step is to prepare chhena or Indian cheese and strain it. Meanwhile, whole milk and water are mixed, boiled and stirred continuously until the mixture is reduced to half its original volume. The strained cheese is softened by adding a food processor or hand kneading, added to the reduced milk-water mixture, and cooked until it becomes a thick paste.

After adding sugar, the mixture is cooked on low heat and stirred continuously until it thickens to a fudge-like consistency. Ghee or butter is added, and the mixture is cooked and stirred for another few minutes until it achieves a glossy appearance. The mixture is then spread onto a buttered tray and garnished with pistachios. It is cut into squares and served after cooling.

To Sum Up

Indian desserts boast a rich history. Many of these sweets date back years. There are also many that weren’t created in India but are now staples. Kalakand is a sweet Indian confection that is often enjoyed at festivals like Diwali and Raksha Bandhan. It is extremely popular. You are very unlikely to find a mithai shop in India without Kalakand. It is found among the primary sweets in Diwali celebrations and has a rich history of its own.

Kalakand: The Melt-in-the Mouth Delicacy From Alwar