Belagavi Style Kunda

Ingredients

2 liters Milk
1 cup Curd (Dahi / Yogurt)
1 cup Sugar
1 teaspoon Cardamom Powder (Elaichi)
10 Cashew nuts
5 tablespoons Ghee
How to make Belagavi Style Kunda Recipe (Terati Pal / Kalakand)

To begin making the Belagavi Style Kunda Recipe heat the milk in a sauce pan. Add 1/2 the quantity of sugar and leave it to boil till it has reduced to its half the quantity.

Make sure you keep stirring and leave it on low heat. In another pan heat the sugar and allow it melt and then caramelize. Make sure you do not burn the sugar.

Add this caramel to the reduced milk that is boiling. Add curd and cardamom powder. Keep stirring and you will see that milk will start to curdle.

Allow it to evaporate all the water and stir continuously till it combines together.

Add chopped cashew nuts and ghee mix till the color changes to golden brown.

Serve the Belagavi Style Kunda Recipe after a light meal of Bisibelebath or as a festival dessert along with jamun.


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