Belgaum Kunda Recipe - Traditional Karnataka Milk Sweet

Roshni

Learn to make authentic Belgaum kunda at home with this traditional Karnataka milk sweet recipe. Rich, creamy, and perfect for festivals.

Prep Time 10

Cook Time 1 30

Total Time 1 40

Course Dessert

Cuisine Indian, Karnataka

Servings 12 Pieces

Calories 135 kcal

Pour the milk into a heavy-bottomed kadhai or wide pan. Bring it to a boil on medium-high heat, stirring occasionally to prevent sticking.
Once it boils, reduce the heat to medium-low. Let the milk simmer and reduce. Stir every 5-7 minutes, scraping the sides to mix in the cream layer that forms.
After 30-40 minutes, the milk will reduce to about half. Add the sugar and stir well until it dissolves completely.
Keep cooking on medium-low heat, stirring more frequently now. The mixture will start thickening and turning a light caramel colour.
After 60-70 minutes total cooking time, the mixture will become thick and start leaving the sides of the pan. Now stir constantly without a break.
Add cardamom powder and saffron if using. Mix well. The mixture should form a soft mass and pull away from the pan easily.
Grease a plate or small tray with ghee. Pour the kunda mixture onto the greased plate and spread it evenly with a greased spatula. It should be about 1/2 to 3/4 inch thick.
Garnish with chopped pistachios or almonds while still warm. Press them gently so they stick.
Let it cool completely at room temperature for 2-3 hours. Once set, cut into squares or diamond shapes with a sharp knife.
Store in an airtight container. Serve at room temperature for best taste and texture.

Use a heavy-bottomed pan to avoid burning. Non-stick works well too.
The entire process takes patience. Do not rush by increasing the heat or the milk will burn.
Adjust sugar to taste, but remember too little sugar affects the setting texture.
For faster cooking, you can use a wider pan so the milk evaporates quicker.
If you want softer kunda like peda, stop cooking a few minutes earlier when the mixture is still slightly loose.
Make ahead tip: Kunda stays fresh for a week at room temperature in winter. In hot weather, store in the fridge and bring to room temperature before serving.
Equipment needed: Heavy-bottomed kadhai or pan, wooden spatula, greased plate or tray.

Keyword Belgaum kunda, Indian milk dessert, Karnataka milk sweet