Origin

This delicious Indian sweet is said to have been created in the early 20th century in Rajasthan. The brainchild of a sweet-maker or halwaii, the rich milk dessert is a favourite of connoisseurs of fine mithai. Particularly popular in north India, the royal kalakand is enjoyed across the country today, and is ubiquitous with festivals, special occasions and gifting during all celebrations.

Taste & Quality

Soft and delicate, the kalakand comes with melt-in-the-mouth sweetness. It is cut in square or rectangular pieces, and is redolent with the scent of green cardamom. The Ajmeri Kalakand from Anand is slow-cooked following strict hygiene standards. Ajmeri Kalakand may be served as a special dessert, or as part of high tea. Nutritious, easily digestible and energizing, it is also the ideal perk-up for afternoon slumps

Shelf-life & Storage

The delicate milk sweet, packed in beautifully designed boxes showcasing motifs of Indian royalty, is best consumed within 15 days of being purchased. Gift with pride or carry home, store in an airtight container and refrigerate.