Here’s our take on Belgaum Kunda: because what is life without something sweet? Tell us what you think of this version of the popular dish! #Dessert #Recipes #IndianFood
What is Belgaum Kunda traditionally supposed to be?
Belgaum or “Belegavi” Kunda is a sweet popularly made in Belegav (#Karnataka) and carries Rajasthani influences. It’s called different names in various languages as the processes of making it may slightly vary. It is called as “Terati Pal” in #TamilNadu, and in #NorthIndia it’s also called “Kalkand”.
Need our recipe?
Ingredients:
(Note: 1 cup = 250ml, 1 tbsp = 15ml)
Gluten-free Milk: 1 ltr
Curd: 1 cup
Sugar: 1/2 cup + 1/2 cup
Cardamom Powder: 1/4 tsp
Cashew nuts: 1 tsp, chopped
Almonds: 1 tsp, chopped
Method:
- 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, the milk will have reduced to half of the original quantity.
- Now add the curd, then 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 a golden-brown colour.
- Transfer the sugar caramel immediately to the reduced milk and keep stirring until the liquid has completely evaporated.
- Finally add cardamom powder, chopped almonds, cashew nuts
- Keep stirring for another 3-5 minutes until the Kunda resembles a solid mass, then turn off the heat.
- You can transfer the Kunda to a greased tray and cut it into the desired shape or serve as it is in a bowl.
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