I love most of our Indian sweet dishes and when I can re-create certain special sweets [that looks impossible to do] at home then its like icing on the cake!!! If you remember my excitement when I posted Dharwad pedhas last year, today I am equally excited to post the recipe of Belgavi/Belgaum Kunda, a famous sweet from Belgaum city in North Karnataka. The name itself is pure nostalgia and as suggested by my college friend it was Be-lagaam Kunda which means once you start eating it you cannot stop after one bowl... simply irresistible. I am sure who ever loves this sweet can relate to my feelings!
My attempts to make Kunda at home began when Swapneel Prabhu (a member on Foodie group) posted his creation "A no-bake Kunda tart with a marzipan-like roasted nuts base filled with fresh home made kunda". Ahaa sounds exotic right? Not just the name.. he plated it beautifully like a masterchef presentation. I was awestruck seeing complete makeover of such a simple sweet dish. The description and the presentation had left me craving for it. Upon request Swapneel was kind enough to share his recipe. When I read the recipe it was very simple except for the need of edible gum. I didn't have edible gum at home and so went ahead to prepare Kunda without it. According to Swapneel edible gum may be included in the recipe to add a sheen and also help to bind the kunda which may otherwise turn too crumbly. My further attempts I did try with edible gum and voila ,,, the sweet was like actual Kunda ~ lookwise and tastewise. Grainy texture, mildly chewy caramelized taste at the end of each bite, I relished this sweet after 2 decades. Friends sharing the recipe with you all after taking permission from him. Do try this sweet and enjoy eating to your hearts content.
4 cups milk
1 and 1/4 cup sugar (original recipe calls for 1 cup sugar, adjust as per your preference for sweet)
2-3 tbsp fine powder of edible gum (Dinka/Goand),
2 tbsp semolina
2 tbsp curd/yogurt
2 tbsp ghee
1 tbsp cardamom powder
Nutmeg powder (optional)
Crushed nuts for garnish (optional)
Melt the ghee in a pan. Once the ghee melts, simmer the flame and add finely powdered edible gum and saute it until it puffs up. Add semolina and fry until it emits nice roasted aroma. Now add milk and bring it to a boil. Once the milk comes to a boil add the curd and give a nice stir. Switch off the flame.
Meanwhile in another pan, preferably non-stick pan (completely dry), melt sugar (without any water) on low flame to make a thick reddish brown caramel. Now pour the curdled milk mixture to the caramel and mix it well. Continue stirring it at regular intervals till the liquid evaporates and mixture reduces and thickens to halwa like consistency. Once the mixture starts to leave the sides of the pan switch off the flame. Add cardamom powder, give a good mix. Allow it to cool down. Serve it lukewarm or at room temperature.
- You may add nutmeg powder and garnish the mixture with crushed nuts of your choice.
- Do not let the mixture to cook until very thick. It will thicken up little more as it cools . So switch off the flame at the right moment. Compare pic 2 and pic 3 above to understand the difference in the consistency of Kunda after cooling (due to difference in cooking time)