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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.
4.84 from 12 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



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


    • 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.


    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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