Belgavi Kunda| How to make Belgavi Kunda recipe
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 800 grams
  • 2 liter Full Cream Milk
  • 325 grams Sugar
  • 1 tbsp. Dink/Gond (Edible Gum)
  • 75 grams Curd
  • 2 tbsp. Rava (Semolina)
  • Ghee (Clarified Butter)
  1. Boil milk in a large pan (Kadhai) on high heat. As milk starts to boil, lower the heat and continue simmering for an hour. Keep stirring intermittently (every 5-10 minutes) and scrape out the layer of cream deposited at the sides of the pan and put it back in the milk.
  2. While milk has been simmering on low heat for an hour, in another pan, heat 1-2 tbsp. clarified butter. Fry Dink/Gond (edible gum) until it puffs up.
  3. In the same pan, fry rava (semolina) until it turns brown in color.
  4. Add both the fried ingredients to the simmering Milk and continue to Simmer for another 15 minutes on reduced heat.
  5. After 15 mins, add curd to milk. Turn off the heat and mix well.
  6. In a pan, heat 1 tbsp. ghee and add sugar. Allow it to melt completely. Now add the melted sugar to the milk.
  7. Put the curdled milk back on the heat. Melted sugar crystalizes as soon as it is put in the milk. This is a normal process and sugar will melt again in the milk on low heat.
  8. Allow the milk to simmer further (continue stirring intermittently). We will reduce the mixture till it attains Kunda consistency.
  9. After an hour of simmering Kunda gets thickened. Continue simmering for another and possibly last 15 minutes
  10. Liquid gets dried up and Kunda is ready. Allow it to cool down to room temperature
  11. Do not refrigerate for best taste and consume within 2-3 days
  12. Wishing our dear viewers Happy VijayaDashmi/Dussehra
Recipe by Kali Mirch - by Smita at