Belgaum kunda is a sweet made in the town of Belgaum by Rajasthani Purohits. I read an interesting comment in an article stating that Belgaum / Belagavi is named as Kunda Nagari in Kannada Visvamelana Samman by the then CM Yediyurappa. The base for this amazing sweet is milk and sugar. And as usual there are so many variations of recipe available. There is even a nice story on how Jakku Marwadi accidentally discovered this sweet.
The procedure is so much similar to Thirattu Paal, but the difference is the addition of sooji and caramel instead of sugar. Make sure you stand not very near to the pan when adding the caramel as it splutters a lot. Sooji gives a good texture to the kunda. And as caramel is added, the colour of kunda is such a rich dark brown one which makes it really beautiful. The flavour of caramel adds a nice touch to kunda.
Ingredients:
Milk – 500 ml
Sooji / Semolina – 2 tbs
Sugar – 1/2 cup
Ghee – 3 tbs
Vinegar – 2 tbs
Cardamom Powder – a pinch
Procedure:
In a pan heat ghee and add sooji.
Roast until it changes its colour.
Add milk and bring it to boil.
Add vinegar and let the milk curdle.
In a separate pan take sugar and heat it on medium flame until it becomes a nice deep caramel.
Pour this hot caramel into the milk mix and mix thoroughly.
Keep on cooking the mixture until it becomes thick and leaves the sides of the pan.
Serve it hot or warm in a bowl.
Belgaum Kunda - Indian Sweet Recipes
Ingredients
- Milk - 500 ml
- Sooji / Semolina - 2 tbs
- Sugar - 1/2 cup
- Ghee-3 tbs
- Vinegar - 2 tbs
- Cardamom Powder - a pinch
Instructions
- In a pan heat ghee and add sooji.
- Roast until it changes its colour.
- Add milk and bring it to boil.
- Add vinegar and let the milk curdle.
- In a separate pan take sugar and heat it on medium flame until it becomes a nice deep caramel.
- Pour this hot caramel into the milk mix and mix thoroughly.
- Keep on cooking the mixture until it becomes thick and leaves the sides of the pan.
- Serve it hot or warm in a bowl.
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While reading the recipe for Belgaum Kunda , I feel it is a version of kalakand with caramel. The recipe sounds fantastic and even though I am not a great fan of milk sweets, I am loving this sweet. The caramel must be making it so delicious.All the milk sweets posted till now look and sound absolutely amazing.
Belgaum kunda sounds lip smacking delicious !!! Wow, the color you got on that sweet is really wonderful, it’s very inviting and appealing too. Another interesting share !!!
Never had a chance to taste this Belgaum Kunda and this dish completely new for me. That deep colour makes this interesting dish more tempting and droolworthy.
Never heard of this dessert but it sounds soooo delicious. Love the addition of caramel. Use of sooji anf Curdling the milk with vinegar to make a dessert sounds very unique and interesting. Thank you for sharing this yummy recipe.
The desserts sounds so delicious Gayathri! Must have tasted heavenly with that caramel flavor!!And I am hearing it for the first time!
Very unique. I don’t think I have made any sweet using the curdled milk along with the water. The addition of caramel adds a new dimension. Superb find.
A new recipe for me. The ingredients and that color are definitely inviting. Wondering how you guyz find all these recipes. Hats off
Caramel flavour in milk sweets is just awesome!!
Wonderful reading on the history of this sweet Gayathri. It surely looks amazing especially with the caramel must have tasted yummy.
Gayathri this is an interesting sweet dish. I’ve not heard of it but it looks delicious. Getting to learn about so many new Indian sweets from you.
I remember Suma also Posting this recipe for some previous Bm ! This has come
Out so wel. Engalaale idhella mudiyaadhu. I will just buy a packet of sweets like this n eat 🙂 well done
you make it sound very simple gayathri, love that deep color the dish has got, i m sure it tastes amazing!
What a beautiful color from the caramel and this does not sound too hard to make. Love that crumbly texture and it is a great milk sweet to try when in mood for Tharattipaal.
I too love this, Gayathri. Your Belagavi kunda looks amazing with that color.
Love the color of dessert.. so inviting and mouthwatering.