A very popular sweet from the city of Belgaum, located in the state of Karnataka. No, I am not from Belgaum as that’s a very common question I am being asked 🙂 In fact I have never been to Belgaum. That’s the beauty of India and its culture. So many different states, different cultures and food varieties, different customs and festivals. It has so much to give.
I belong to Mumbai which is a very cosmopolitan city known for its lip-smacking dishes and thus one can enjoy food from all over the world here. For me food always brings memories along. I have very faint memories of where I first tasted Kunda but remember once a family friend had bought it and it tasted heavenly. I fell in love with it. Later I tried it a few times from different places but never really liked it. Always wanted to try it out myself. Saw a few videos and it looked simple but very tedious. But I was determined to try it out and finally made it. It took me almost 2 hours to make it, also my hand started hurting by the time it was done but it was all worth the effort. That feeling of satisfaction and achievement was something to experience.
The response I received for my post on social media was truly overwhelming. I am really touched with the appreciation and compliments and just had to document it on my blog. It has created a new memory yet again. Thank you for all the love and appreciation ❤️❤️
Here goes the recipe:
Milk – 1 litre full cream
Curd/Yogurt – 1/2 cup
Sugar – 1/2 cup + 1/4th cup (for caramel)
Cardamom powder – A pinch (optional)
Chopped Pistachios for garnishing
- Add 1 litre full cream milk to a pan and let it boil. Reduce the milk to half. Keep stirring throughout.
- Then add the curd and mix well. At this stage the milk will start to curdle which is fine but keep stirring continuously.
- Add 1/2 cup sugar and keep stirring.
- In the meanwhile heat another pan. Add 1/4th cup sugar and keep stirring. Let the sugar caramelize and get a nice brown colour.
- Slowly pour the caramel in the hot milk mixture. (Be very careful as the milk could splatter ) Keep stirring till the mixture changes color.
- Once it becomes thick, add cardamom powder and mix well.
- Switch off the flame once the mixture comes together.
- Belgavi Kunda is ready. Garnish it with pistachios and serve!
Keep the flame on medium throughout the process. I know it is tiring and tempting to increase the flame and get it done quickly but it doesn’t work always. Cook it on a medium flame for best results.