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 tablespoon =15ml
Glutenfree
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
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 ⅓ rd of 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 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
Ingredients
Gluten free
1 cup = 250ml ; 1 tablespoon =15ml
- 1 ltr Milk
- 1 cup Yogurt/ Curd
- ½ + ½ cup Sugar adjust as per taste
- ¼ teaspoon Cardamom Powder
- 1 teaspoon Almonds chopped
- 1 teaspoon 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 ⅓ rd of 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 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
Save later for Pinterest.
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Lovely sweet.. I love the nice colour.. perfectly bhuna hua. .Awesome!
Thank you.
It's almost like I make milk cake, the addition of caramel will certainly make it look better
Your post brought back so many childhood memories. We used to have it so often then. Awesome Share.
Glad to know Preethi...
What an amazing recipe..almost like paalkova but adding caramel lifts this dish to another level...will give a try
I would love to know how it turned out Lathi....
This belagavi kunda looking delicious. Though I have not heard about it but definitely making my mouth watering.
Thanks a lot..
The milk cake with caramelised taste sounds so inviting and delicious .. bookmarking this recipe . Would love to try it out some time. Thanks for the wonderful share.
Thanks a lot Poonam.
Your post reminds me of my childhood, we call it Dudh No Halwo means Milk Halwa. One of my favourite Indian sweets that I can have anytime.
That's good to know Jagruti. I never heard it before.
Wow drooling here. A delicious must try. Bookmarked
Thank you. Do try and let me know how it turned out.
I've tasted this once and loved it. Now I have a foolproof recipe to follow so I can make it at home.
Good to know you are aware of this dish Mayuri. I hope you enjoy them..
I have made Dharward peda, this looks another labour of love. I will reserve this for a sunday experiment.
True Seema, hope you enjoy them.
Oh yum!! I have a big sweet tooth and this is tempting me big time, how I wish I could just pick some from the screen! Looks absolutely tempting and a very good pictorial recipe 🙂
Thank you Freda. Glad to hear that..
So beautifully explained!! Love, love, love it!! This reminds me of a sweet my Mom used to make when I was a kid!! Going to try this one soon!
Thanks a lot Vanitha. Do try and let me know how it turned out.
Belagavi Kunda is inviting me, lipsmacking here.. I simply love these sort of milk based sweets. Omg, wish i get a bowl of this ultimate sweet.
I am glad you like it Priya. Craving milk based sweets is never ending for us Indians.
This looks so similar to Milk cake, loved it, drooling over your pics.
Thanks Renu. Yes it is a kind of milk cake with added flavour from caramel.
I am just drooling over your post , does this taste similar to milk cake we get at sweet shops the end results of the dish is worth all the time and efforts you have spent on ghis recipe for sure it looks divine.
Thanks Soma. It indeed tastes like milk cake with added flavour from caramel.
This kunda brought back so many memories- such a delicacy speciality from Belgaum. I loved your step by stpe photos and detailed explanation!
Thank you Sandhya.