White Kalakand, an exquisite sweet prepared by mixing concendensed milk called khoya/ Mawa and fresh paneer called chhena. This mixture is simmered together with sugar to a luxurious thick, firmness. The mixture is cooled, then cut to squares and garnished with pistachios.

Brown Kalakand, an exquisite sweet prepared by mixing concendensed milk called khoya/ Mawa and fresh paneer called chhena. This mixture is simmered together with sugar to a luxurious thick, firmness. The mixture is cooled, then cut to squares and garnished with pistachios.

Rabri is thick, sweetened condensed milk made my boiling milk over medium fire for a long time. Rabdi is prepared all over India. It is commonly served along with other delicacies such as jalebi, falooda, mung halwa, kulfi, etc, although it can be an excellent dessert by itself. Rabdi is mostly flavored with spices such as cardamom, saffron, etc. Fruits may also be used to give it a unique flavor. Traditional rabdi has a very mild flavor of cardamom. It is topped with pistachios and cashews.