Kalakand
Kalakand is a semi-solid milk sweet from India.[1] It is made with paneer, full-fat milk, sugar, and cardamom powder that is topped with nuts. This dish is usually served cut into individual servings that are usually square shaped. This sweet is hugely popular in the Indian Mithai shops.
 Kalakand from Koderma | |
| Alternative names | Mishri-mawa, qalaqand |
|---|---|
| Course | Dessert |
| Place of origin | India |
| Region or state | Indian subcontinent |
| Associated cuisine | India, Bangladesh, Pakistan |
| Serving temperature | typically cold |
| Main ingredients | Milk, paneer or chhana, sugar cardamom |
| Variations | Ajmeri kalakand, Alwari kalakand, milk cake |
Kalakand was invented in 1947 by Baba Thakur Das, in Alwar, Rajasthan.[2] In the 1950s, the dessert came to Jhumri Telaiya, where the Bhatia brothers (who had migrated from Pakistan after the partition) made another, creamy version. This version became popular in present-day Bihar and Jharkhand.[3]
References
- 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.
- Gaurav Verma; Shanker Suwan Singh; Rajan Singh; Abhishek Singh (2018). "Development and quality assessment of kalakand prepared by using buffalo milk blended with coconut milk and sapota" (PDF). The Pharma Innovation Journal. 7 (8): 52. ISSN 2277-7695. Retrieved 2023-02-15.
- Sanghamitra Mazumdar (2014-09-29). "Express recipe: The story of Jhumri Telaiya's special Kalakand". Indian Express. Retrieved 2023-02-15.
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