Belgaum Kunda | Belagavi Kunda
This Indian Sweet is made with just three ingredients, it's a sweet treat with a lot of history and is an important part of Karnataka's Culinary History. It's not just a dessert; it's a special recipe!
Equipment
- 1 pan
- 1 spatula
Ingredients
- 1 litre milk
- 1/2 cup yogurt
- 1/4 cup jaggery or sugar
- 1/4 cup nuts chopped
- 1/2 tsp cardamom powder optional
For jaggery syrup
- 1/4 cup jaggery or sugar
Instructions
- In a heavy-bottomed pan or pot, add milk and bring it to a boil.1 litre milk
- Once the milk reaches a boil, reduce the heat to low and simmer. Keep stirring continuously to avoid sticking to the bottom.
- After simmering for about 10-15 minutes and the milk thickens slightly, add yogurt. Continue stirring as the milk will start to curdle.1/2 cup yogurt
- Keep stirring at intervals as the mixture gradually starts to thicken and change color. Cook for 5-8 minutes.
- Now, add 1/4 cup of jaggery to the curdled milk. Mix everything well. Cook till the jaggery melts.1/4 cup jaggery or sugar
- In a separate saucepan, add the jaggery. Cook till the jaggery melts and gets a caramelized brown color.1/4 cup jaggery or sugar
- Add the jaggery syrup to the curdled milk. Combine everything well.
- Once the mixture turns a rich brown color and attains a thick consistency, add cardamom powder. Mix well.1/2 tsp cardamom powder
- Keep stirring until the mixture leaves the sides of the pan and attains a (pudding) halwa-like consistency.
- Garnish with chopped nuts and serve warm.1/4 cup nuts
Notes
- Use full-fat milk for this recipe.
- Scrap the milk solids from bottom and sides of the pan while cooking and stir regularly.
- Adjust the quantity of sugar or jaggery as per taste.
- Keep the flame to the lowest possible setting while adding caramelized syrup to curdled milk.