Belagam Kunda is a famous sweet of Belagavi or the erstwhile Belgaum
- 1 Cup Whole Milk
- 1/2 Cup Sugar
- 3/4th Cup,crumbled Khova / Mawa
- 1 Tablespoon Yogurt / Curd
- a Handful Cashewnuts chopped,to Garnish
In a non-stick pan,add sugar.
Keep the pan on medium heat. Let the sugar caramelize.
Keep an eye on sugar as it should not get burned.
When the sugar turns brownish,add milk to it.
Be careful when you add milk,as it might splutter/burst a bit.
For this,bring the gas to sim and then add milk.
Now again bring back the gas to medium heat.
The sugar would harden like stone. But keep calm it will dissolve in milk.
When the milk starts to boil,add yogurt. Let it cook.
The milk will start curdling now.
Now,add khova and mix well. Let the khova get incorporated well.
Cook for another 20 minutes or till the entire mixture dries up.
Do not dry it too much as it will harden after cooling down.
Keep it little soft.
Switch off and add cashewnuts.
Belagam Kunda is ready to be served.
Recipe courtesy : Smitha Pai