Kalakand is said to have originated in Alwar in the Indian state of Rajasthan, though many believe that it has Arabic roots. This sweet is actually a rich milk cake and if made the traditional way, it takes a long time to prepare. Milk is boiled in an iron container on slow heat, continuously stirred to prevent the solids from sticking to the bottom. Sugar is added periodically as the milk thickens. Once the required consistency is reached, it is emptied into a shallow tray, topped with nuts, decorated with silver foil and left to cool. Though Kalakand is eaten at room temperature, it is not uncommon to find it refrigerated due to the milk content and short shelf life. A fried version of this sweet is popular in West India and is known as Ajmeri Kalakand. Main Ingredients: Milk solids, sugar, nuts (for garnishing).
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