Belgavi/ Belgaum Kunda | How to make Belgavi/ Belgaum Kunda

By Aparna Bhat  |  3rd Jul 2017  |  
4 from 1 review Rate It!
  • Photo of Belgavi/ Belgaum Kunda by Aparna Bhat at BetterButter
Belgavi/ Belgaum Kundaby Aparna Bhat
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About Belgavi/ Belgaum Kunda Recipe

Kunda is a famous sweet from Belgaum city in North Karnataka. The name itself is pure nostalgia and the sweet is simply irresistible Recipe inspired by Swapneel Prabhu.

Belgavi/ Belgaum Kunda is an authentic dish which is perfect to serve on all occasions. The Belgavi/ Belgaum Kunda is delicious and has an amazing aroma. Belgavi/ Belgaum Kunda by Aparna Bhat will help you to prepare the perfect Belgavi/ Belgaum Kunda in your kitchen at home. Belgavi/ Belgaum Kunda needs 10 minutes for the preparation and 40 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Belgavi/ Belgaum Kunda. This makes it easy to learn how to make the delicious Belgavi/ Belgaum Kunda. In case you have any questions on how to make the Belgavi/ Belgaum Kunda you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Aparna Bhat. Belgavi/ Belgaum Kunda will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Belgavi/ Belgaum Kunda

Ingredients to make Belgavi/ Belgaum Kunda

  • Milk 2 cups
  • sugar 1/2 cup + 2 tablespoon
  • Fine powder of edible gum (Dinka/Goand) 1 and 1/2 tablespoon
  • semolina 1 tablespoon
  • Curd/yoghurt 1 tablespoon
  • ghee 1 tablespoon
  • cardamom powder 1/2 tablespoon
  • nutmeg powder and nuts (optional)

How to make Belgavi/ Belgaum Kunda

  1. Melt the ghee in a pan.
  2. Simmer the flame and add finely powdered edible gum and saute it until it puffs up.
  3. Add semolina and fry until it for a min.
  4. Add milk and bring it to a boil.
  5. Once the milk comes to a boil add the curd, give a nice stir and switch off the flame.
  6. In another pan, preferably non-stick pan (completely dry), melt sugar (without any water) on low flame to make a thick reddish brown caramel.
  7. Pour the curdled milk mixture to the caramel and mix it well
  8. Continue stirring it at regular intervals till the liquid evaporates and mixture reduces and thickens to halwa like consistency.
  9. When the mixture starts to leave the sides of the pan switch off the flame.
  10. Add cardamom powder, give a good mix and allow it to cool down.
  11. Serve it lukewarm or at room temperature.
  12. Note: You may add nutmeg powder, chopped nuts and mix it well before serving

Reviews for Belgavi/ Belgaum Kunda (1)

Tripti Bhatia3 years ago

Amazing Recipe!

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