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.
Milk – 500 ml
Sooji / Semolina – 2 tbs
Sugar – 1/2 cup
Ghee – 3 tbs
Vinegar – 2 tbs
Cardamom Powder – a pinch
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.
[inlinkz_linkup id=760134 mode=1]