Belgaum Kunda (Belgavi kunda recipe with Video)

Belgaum Kunda or Belagavi Kunda is a North Karnataka dish is made by reducing and curdling the milk and cooking with caramalised sugar.

Some people call it caramelized milk cake, caramelised milk fudge, thiratti paal, caramelised palkova, kalakand. Though many sweet recipes across the states have many similarities, there will be a different technique or cooking style to achieve the delicious final results.

It’s a simple and straight forward recipe with few ingredients, but is bit time-consuming and requires patience. So I suggest you to try to prepare it only when you have enough time and patience. The final results makes it all worth the time and efforts you put to make this sweet.

Belgaum kunda is a delicious and rich dessert to enjoy on festivals like Ganesh Chaturthi, Diwali, Sankranti and Dussera.

Here is one of the popular south Indian sweet recipe with process shots and video.

Ingredients

1 cup = 250ml ; 1 tbsp =15ml

Glutenfree

Milk: 1 ltr

Yogurt/ Curd: 1 cup

Sugar: 1/2 cup + 1/2 cup

Cardamom Powder: 1/4 tsp

Cashew nuts: 1 tsp, choppped

Almonds: 1 tsp, chopped

Instructions

Take milk in a deep bottomed pan and bring it to boil on a medium flame.

Reduce the flame and boil the milk.

Keep stirring regularly to make sure that the milk solids don’t stick to the pan.

After around 40 minutes milk reduces to 1/3 rd of original quantity.

Now add yogurt.

Add 1/2 cup sugar and stir.

The milk will curdle and the whey will separate from the milk solids. Keep stirring regularly and continue to boil on medium low flame.

In a second pan heat the remaining 1/2 cup of sugar on medium heat. Do not add any water when caramelising the sugar.

Let the sugar melt and caramelise to golden brown colour.

Transfer sugar caramel immediately to the reduced milk and keep stirring until liquid is completely evaporated.

Keep stirring the mixture until liquid is almost evaporated.

Finally add cardamom powder, chopped almonds, cashew nuts.

Keep stirring for another 3-5 minutes until the Kunda resembles a solid mass. and turn off the heat.

You can transfer the belgaum kunda / belagavi kunda to a greased tray and cut it into desired shape or serve as it is in a bowl.

Recipe Notes

Adjust quantity of sugar as per your preferred taste.

While boiling the milk make sure to scrap the milk solids from bottom and sides of the pan and stir regularly to avoid burning at the bottom of the pan.

Be careful while adding the caramelized sugar to curdled milk as hot milk splashes around.

Reduce the flame to lowest possible setting while adding caramalised sugar to curdled milk.

Usually it is served at room temperature. It tastes equally good when served warm.

Belgaum kunda can be served as it is topped with chopped cashews and almonds or serve it hot with a scoop of ice cream which tastes good too.

If you like this simple kunda recipe, you might also like Green Peas Halwa, Mango Coconut Burfi , Pumpkin Halwa, Carrot Coconut Kheer.

Belgaum Kunda

Belgaum Kunda or Belagavi Kunda is a North Karnataka dish made by reducing and curdling the milk and cooking with caramalised sugar. It’s a simple and straight forward recipe with few ingredients, but is bit time-consuming and requires patience. So I suggest you to try to prepare it only when you have enough time and patience.

4.91 from 11 votes

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Course: Dessert

Cuisine: Indian, South Indian

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 5 minutes

Servings: 4 people

Author: Geetha Priyanka

Ingredients

Gluten free

1 cup = 250ml ; 1 tbsp =15ml

• 1 ltr Milk
• 1 cup Yogurt/ Curd
• 1/2 + 1/2 cup Sugar adjust as per taste
• 1/4 tsp Cardamom Powder
• 1 tsp Almonds chopped
• 1 tsp Cashews chopped

Instructions

• Take milk in a deep bottomed pan and bring it to boil on a medium flame.
• Reduce the flame and boil the milk.
• Keep stirring regularly to make sure that the milk solids don’t stick to the pan.
• After around 40 minutes milk reduces to 1/3 rd of original quantity. 
• Now add yogurt.
• Add 1/2 cup sugar and stir.
• The milk will curdle and the whey will separate from the milk solids. Keep stirring regularly and continue to boil on medium low flame.
• In a second pan heat the remaining 1/2 cup of sugar on medium heat. Do not add any water when caramelising the sugar. 
• Let the sugar melt and caramelise to golden brown colour.
• Transfer sugar caramel immediately to the reduced milk and keep stirring until liquid is completely evaporated.
• Keep stirring the mixture until liquid is almost evaporated.
• Finally add cardamom powder, chopped almonds, cashew nuts 
• Keep stirring for another 3-5 minutes until the Kunda resembles a solid mass. and turn off the heat.
• You can transfer the Belagavi Kunda to a greased tray and cut it into desired shape or serve as it is in a bowl.
  

Video

Notes

Adjust quantity of sugar as per taste.

While boiling the milk make sure to scrap the milk solids from bottom and sides of the pan and stir regularly to avoid burning at the bottom of the pan.

You can transfer the Belagavi Kunda to a greased tray and cut it into desired shape or serve as it is in a bowl. 

Reduce the flame to lowest possible setting while adding caramalised sugar to curdled milk.

Usually it is served at room temperature. It tastes equally good when served warm.

Be careful while adding the caramelized sugar to curdled milk as hot milk splashes around.

Belgaum kunda can be served as it is topped with chopped cashews and almonds or serve it hot with a scoop of ice cream which tastes good too.

 

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