[1] It has been described as "akin to Italian cheesecake, firmer in texture than milk cake, but softer than burfis.

"[2] The earliest mention of kalakand as a sweet appears in the 19th-century Urdu text Zīnat al-ʿarūs.

[3] However, contemporary sources state that kalakand was invented in the Baba Thakur Das & Sons halwai (confectioner) shop in Alwar, Rajasthan in 1947, where it is still sold today.

Separately, whole milk and water are mixed, boiled, and stirred continuously until the mixture is reduced to half its original volume.

Then sugar is added, and the mixture is cooked on low heat and stirred continuously until it thickens to a fudge-like consistency.