Kalakand is a crowd-pleaser and what is stopping you from making your own when there are so many varieties being sold today? The best part about this sweet is that it can be borderline healthy if you make some simple substitutions.
A soft milk cake or fudge shaped into bite-sized pieces, kalakand is a classic desi sweet that traces its roots to Rajasthan. This milky sweet is light on the palate and one of the sweets that can do with minimal sugar or sugar substitutes, and still taste as good as the ones using the original recipe.
It is something that kids will love given its sublime taste and texture, and might even be good for them being rich in protein and calcium. Also, kalakand, if stored well, stays good for a longer time as compared to other sweets. For some of us, it also has that nostalgic element to it and something we might associate with our diabetic grandfathers, who used to sneakily eat this delectable confection, away from the watchful eyes of his protective family. So here's the story of this sweet treat from the sands of time to the oasis, within reach, today.
It was a sweet shop called Baba Thakur Das and Sons in Rajasthan’s Alwar that is credited for its invention in the late 1940s. The shop still stands there, to date, run by the descendants of the original inventors. Being a dry state, Rajasthan is rich in dairy products and produces around 11 percent of the world’s milk. So, it’s hardly surprising that the state produces rich milk-based products as well.
The simple kalakand has a dense, creamy texture, and is low in sweet content making it a hit even among those who do not prefer sweets due to their cloying sweetness. Fresh kalakand is juicy and moist, and has a slightly granular texture that is a hallmark of this sweet. The dish is a staple during festivities, especially during Raksha Bandhan, Diwali, Navratri, and more.
Kalakand is one of the most popular mithais across India because of its unique texture and simple yet rich taste, as mentioned before. Made with minimal ingredients, its fudgy creaminess almost melts in your mouth, prompting repeats. Since it's dairy-based, kalakand is considered healthier compared to sweets loaded with oil or ghee. People with diabetes can also relish this sweet as a sugar-free version is also available in most shops. Its softness is what makes it widely enjoyed by people of all ages. Plus, you can find kalakand in any mithai shop nearby. Its familiarity and widespread availability are why it remains one of the most beloved Indian desserts, especially in North India.
As its popularity surged, different sweet shops gave their own unique twist to the sweet, and many varieties popped up in sweet shops and stalls across the country, here are the popular ones:
1. Butterscotch kalakand: Butterscotch makes for a delightful crunch in the kalakand. To the kalakand mixture, butterscotch essence (flavoring agent) is added in moderation with the trademark crunchy caramel balls mixed into them.
2. Chocolate Kalakand:This one contains cocoa powder and grated chocolate for a chocolatey twist. If you fancy making chocolate kalakand we have just the recipe for you.
3. Fruit-Based Kalakand:Different fruits like mango, banana, and strawberry are added to plain kalakand for flavor, mango being the most common in the shops and making an appearance during peak summer.
4. Nut Kalakand:This one typically contains various nuts like almonds, pistachios, and cashews added on top or within them. To bring out the best of the flavors, the nuts are not mixed together. Pistachio is the most common flavor.
5. Rose and Saffron Kalakand:Infused with saffron strands and roses, sometimes in the same kalakand and sometimes separately, this makes a good indulgent treat that is as visually appealing as it is tasty.
While we do have our Cadbury Cocoa Powder-rich Kalakand, we do understand if you wish to make a sugar-free version for everyone in your family, especially those who might have dietary restrictions. So here’s a simple recipe for that.
Makes 16 pieces
Ingredients:
Instructions: