Kalakand

Ingredients
Made from milk, sugar, and cardamom powder. It can also be garnished with chopped nuts.
Texture
Kalakand is soft, moist, and slightly crumbly, with a delicate grainy texture. It has a rich, milky sweetness with a hint of cardamom.
Taste
Some describe kalakand as being akin to Italian cheesecake, firmer than milk cake, but softer than burfis.
Origin
Kalakand originated in the state of Rajasthan and is now popular across India.
Name
The name “kalakand” comes from the words “kala” meaning black, and “kand” meaning sweet.
Preparation
The traditional method for making kalakand is to curdle milk to make chenna (paneer), then cook it with sugar until it solidifies.
Other names
Kalakand is also known as Alwar Kalakand, Alwar ka Mawa, Dodha Barfi, and Palang Tor.
Health
Kalakand is a low carbohydrate food that may help maintain blood pressure and reduce the risk of heart attack.