Texture & technique. Kalakand in Alwar is painstakingly made by slowly simmering full-fat milk until it reduces and splits into a soft, granular mass (danedar), then sweetened and lightly caramelized to create its signature two-tone look—white inside and golden-brown on top and bottom. This isn’t a plain barfi; proper Alwar Kalakand keeps the milk’s grain intact instead of fully homogenizing it. (General background on the sweet and method. A delicious legend since 1947. Many contemporary sources trace Alwar’s Kalakand fame to Baba Thakur Das & Sons, who are widely credited with popularizing (and often cited as inventing) Alwar Kalakand in 1947. The modest shop is at Kalakand Market, near Hope Circus, and is still the most-searched “original” stop for visitors.