Kunda from Belgaum, Karnataka
Belgavi Kunda - Recipe by Swapneel Prabhu
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Belgavi Kunda can have people in raptures. In essence it is a simple dessert. Just boil milk down till it is almost solid and add caramel to it. However, it takes time. This recipe for Belgavi Kunda saves us all the time by giving us a shortcut with no compromise on the taste.
Course: Dessert
Cuisine: Indian
Servings: 800 gms
Author: Aruna
  • tbsp Ghee - 2
  • tbsp Curd - 2
  • tbsp Semolina - 2 Rava/Sooji
  • tbsp Dink Powder - 2 Gond/Edible gum
  • Milk - 1 litre Full fat
  • cup Sugar - 1
  • tsp Green Cardamom powder - 1 optional
  • Crushed nuts - For garnish
  1. Take an 8 to 10" plate with edges.
  2. Coat it with about 1 tsp ghee.
  3. Set aside.
  4. Heat the ghee in a pan.
  5. Add the edible gum powder and fry on a low flame till it puffs up.
  6. Add the Rava and toast till brown and fragrant.
  7. Add the milk, stir and bring to a boil.
  8. After the milk boils, take off the heat.
  9. Stir in the curd.
  10. Keep aside.
  11. Add sugar to a non-stick pan.
  12. Over medium heat, melt the sugar till it turns into caramel (brown thick liquid).
  13. Add the milk mixture to the caramel. Be careful while doing this as you have a danger of being splashed a bit.
  14. Now cook the mixture on a low flame while stirring regularly.
  15. Cook till the liquid is evapourated and you have a thick, slightly liquid milk solid mix. A little loose than a Barfi mix.
  16. Add the cardamom powder. Nutmeg powder may also be used.
  17. Mix well.
  18. Garnish with slivered nuts.
  19. Let it rest for a few minutes.
  20. You can serve the Belgavi Kunda both warm or cold.
  21. Enjoy!
Recipe Notes

Belgavi Kunda does not set into a firm block. It is not supposed to. Traditionally, it is just served in a cup like Halwa.

Eat in small quantities as it is very heavy.