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Anjeer Kalakand (fig milk-cake) is a popular festive sweet prepared with milk, sugar, and figs.Kalakand is one of India's oldest sweets and is believed to have originated either in Braj (Uttar Pradesh) or Alwar (Rajasthan). Unlike the regular white variety, anjeer kalakand is brownish.The origin of qalakand can be traced back its root to Arabic cuisine, as the root word qand means sweet in Arabic language
The Pootharekulu are made up of a special variety of rice called “Jaya Rice” and with the help of powdered sugar, Ghee. The making of Pootharekulu is a long time-taking process and only skilled people made it. If making Pootharekulu is an art, then people of Aathreyapuram are Picasso of it.
Ajmeri Kalakhand is a classic. Also popularly known as milk cake, its main ingredients include milk, sugar, ghee, and cardamom powder. Slow cooked to ensure authenticity of the original recipe is maintained and cherished
Barfi, borfi or burfi is a dense milk based sweet confectionery from the Indian subcontinent, a type of mithai. The name is a derivative of the Persian word barf, which means snow. The main ingredients of plain barfis include condensed milk and sugar. The ingredients are cooked in a vessel until the mixture solidifies.The flavour of a barfi is often enhanced with fruits (such as mango or coconut) or nuts (such as cashew, pistachio, or peanut) and spices (such as cardamom or rose water). Barfis are usually coated with a thin layer of edible metallic leaf known as vark. They are typically cut into square, diamond, or round shapes. The sweet is easily adapted for casual occasions to the most formal event. Different types of Barfi vary in their colour and texture.