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.