Belagavi Style Kunda Recipe (Terati Pal / Kalakand)
A Sweet Tradition from Karnataka
Belagavi Style Kunda, also known as Terati Pal or Kalakand, is a delectable Indian sweet that hails from Belagavi in Karnataka. Influenced by the rich flavors of Rajasthan, this milk-based delicacy has a captivating origin story. Legend has it that a “Jakku Marwadi” once left milk boiling for too long, resulting in a natural reduction of the milk’s liquid content. Upon tasting the sweetened milk, he was inspired to create a new sweet dish by adding khova, which evolved into the beloved Kunda. Today, this dish is a popular treat enjoyed by people in Karnataka, often served as a festive dessert.
Cuisine: Karnataka
Course: Dessert
Diet: Vegetarian
Ingredients for Belagavi Style Kunda:
| Ingredients | Quantity |
|---|---|
| Milk | 2 liters |
| Curd (Dahi / Yogurt) | 1 cup |
| Sugar | 1 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Cashew nuts | 10 |
| Ghee | 5 tablespoons |
Preparation Time:
0 minutes
(Note: This refers to any additional prep steps like chopping or measuring ingredients)
Cooking Time:
45 minutes
Instructions for Making Belagavi Style Kunda:
-
Boil the Milk
Begin by heating 2 liters of milk in a wide saucepan. Bring it to a gentle boil while stirring frequently to prevent it from burning. As the milk begins to reduce, keep the heat low to avoid scorching. -
Add Half the Sugar
Once the milk starts to thicken and reduce to about half of its original quantity, add 1/2 of the total sugar (approximately 1/2 cup). Stir constantly to ensure the sugar dissolves completely into the milk. Allow the milk to simmer and reduce further. -
Caramelize the Sugar
In a separate pan, heat the remaining sugar over medium-low heat until it melts and begins to caramelize. Be mindful not to burn the sugar. Once it has reached a deep amber color, add this caramelized sugar to the reduced milk mixture. Stir gently to combine, creating a rich, sweet base for your Kunda. -
Add Curd and Cardamom
Now, add 1 cup of curd (dahi/yogurt) and 1 teaspoon of cardamom powder to the milk. Continue stirring the mixture. You will notice that the milk starts to curdle as the curd interacts with the hot milk. This is the step where the milk turns into a solid, and the sweet curdled texture forms. -
Cook Until the Mixture Thickens
Keep stirring the mixture continuously, allowing the water content to evaporate and the milk to thicken. The mixture will eventually start to come together into a soft, fudgy consistency. -
Add Cashews and Ghee
Chop 10 cashew nuts and add them to the mixture along with 5 tablespoons of ghee (clarified butter). Stir well to ensure the cashews and ghee are evenly incorporated. Continue cooking until the mixture turns a golden brown color and reaches a firm consistency. -
Cool and Serve
Once the Kunda has thickened to the desired texture, remove it from the heat. Allow it to cool slightly before transferring it to a serving dish. Serve your Belagavi Style Kunda as a light dessert after a meal of Bisibelebath or on special occasions, paired with other festive treats like Gulab Jamun.
Tips for Perfect Kunda:
- Stirring is Key: Constant stirring is crucial to avoid burning and to ensure the milk reduces evenly.
- Caramelizing Sugar: Be patient while caramelizing the sugar. If it’s too dark, it could impart a bitter taste, so keep an eye on it.
- Serve with Love: Belagavi Style Kunda is best enjoyed fresh and served with a sprinkle of love and joy.
Enjoy this sweet delicacy from Karnataka that adds a special touch to your festive gatherings or simple family meals.
