Indian sweets built on reduced milk are frequently described either as nourishing or as indulgent. Both descriptions follow from the same process, because reduction concentrates everything in the milk simultaneously.
Reduction is an untargeted concentration
Removing water from milk does not select what stays behind. Protein, fat, lactose, calcium and the other minerals all remain and become a larger share of the mass.
A given weight of reduced milk therefore carries several times the protein and calcium of the same weight of fresh milk, and several times the sugar and fat as well.
This is why the traditional framing of these sweets as strengthening foods is not baseless, and also why they are energy-dense enough to be treated as occasional rather than routine.
Added sugar sits on top of the milk sugar already there
Lactose is present in the base and gets concentrated along with everything else. Sweeteners are then added to a product that already carries a sugar load.
The perceived sweetness does not track the total, since lactose tastes far less sweet than table sugar. A sweet can be sugar-heavy without tasting especially sugary.
That mismatch between taste and content is worth knowing, because it means sweetness is a poor guide to how concentrated a given piece actually is.
Nut-based sweets shift the composition rather than lighten it
Sweets built on almonds, cashews or pistachios replace some milk solids with nut solids, which changes the fat profile and adds fiber but does not reduce energy density.
They also tend to be firmer and are eaten in smaller pieces, so the portion consumed often differs even where the composition per ounce is similar.
Portion is governed by format, not by discipline
Traditional serving formats are small: a single piece, a couple of bite-sized items, a few spoonfuls of something served alongside a meal rather than after it.
Those formats emerged around foods that are dense, and they do more practical work than any nutritional accounting, because the piece size decides the amount.
Boxes sold for gifting keep the same piece size for the same reason, even where the box itself is large.
Individual dietary needs are outside what a recipe can address
People managing blood sugar, lactose tolerance or specific dietary conditions have requirements a general description cannot cover, and those questions belong with a qualified professional.
What a cook can control is composition and portion, both of which are visible in the recipe long before anything reaches the plate.