Belgaum Kunda or Belagavi Kunda is a North Karnataka dish 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.
Belgaum kunda recipe is straightforward with few ingredients but is a bit time-consuming and requires patience. So I suggest you try to prepare it only when you have enough time and patience. The final results make it all worth the time and effort you put into making this sweet.
Milk: 1 ltr
Yogurt/ Curd: 1 cup
Sugar: ½ cup + ½ cup
Cardamom Powder: ¼ tsp
Cashew nuts: 1 tsp, choppped
Almonds: 1 tsp, chopped
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 ⅓ rd of the original quantity.
Now add yogurt.
Add ½ 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 ½ 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 the liquid is completely evaporated.
Keep stirring the mixture until the 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 a desired shape or serve it as it is in a bowl.
Tips and Tricks
Adjust the quantity of sugar as per your preferred taste.
While boiling the milk make sure to scrap the milk solids from the 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 the 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 hot with a scoop of vanilla ice cream.
Kunda stays fresh in the fridge for a week if stored properly in a clean and dry airtight container.
Refrigeration is not required if you intend to finish it off in a day or two. Store it in an airtight container in a cool and dry place.
Yes, you can use low fat yogurt but the taste and texture might not be the same as the traditional sweet.
More Indian Dessert Recipes
Badam Halwa: An almond-based classic Indian pudding flavoured with saffron and cardamom.
Mango Coconut Burfi: delicious tropical flavoured fudge made with mango pulp and desiccated coconut.
Pumpkin Halwa/ Kaddu ka halwa: An easy and exotic dessert made with the goodness of pumpkin, milk and flavoured with cardamom.
7 Cups Burfi: One of the easy Indian sweets made with basic ingredients. It is one of the most preferred desserts during festival season and special occasions in south India.
Wheat Payasam: A delicious, healthy creamy dreamy dessert made with whole wheat berries, sweetened with jaggery and flavoured with cardamom.
Sweet Pongal: Classic south Indian sweet prepared with rice, moong dal, jaggery, dry fruits, ghee and flavoured with cardamom and edible camphor.
Lauki Halwa: A delectable Indian sweet made from bottle gourd (lauki), sugar, flavoured with cardamom and garnished with nuts.
📖 Recipe Card
- Take milk in a deep bottomed pan and bring it to boil on a medium flame.4 Cups Milk
- 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 ⅓ rd of original quantity.
- Now add yogurt.1 Cup Yogurt/ Curd
- Add ½ cup sugar and stir.½ Cup Sugar
- 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 ½ cup of sugar on medium heat. Do not add any water when caramelising the sugar.½ Cup 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 nuts¼ Teaspoon Cardamom Powder, 1 Teaspoon Almonds, 1 Teaspoon Cashews
- 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.
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More Recipes from Karnataka Cuisine
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more