Kalakand is a popular Indian sweet made from milk. Also known as Qalaqand this sweet is commonly made in North India, east India and some parts of Pakistan. Making Kalakand Milk is curdled by adding lemon juice or citric acid to make cottage cheese (paneer). The drained cottage cheese is then added to fresh milk, which has been reduced to half its quantity, along with sugar and cooked till the mixture is solid enough to set. It is then poured in trays, leveled and left to cool. The sweet is cut into squares, decorated with slivered nuts and edible foil sheets (varaq). Kalakand is best enjoyed fresh and can be stored for a maximum of 3 to 4 days. Kalakand Variations Kalakand has been transformed into a number of variations to create variety. The popular version is the layered kalakand which has 3 colorful layers each having a different flavor. Dry fruit powder and Indian spice powders like cardamom, nutmeg, cinnamon, etc are added for richness. Kalakand is also available in many fruit flavors and artificial flavors like chocolate, coffee, rose, etc.