Kunda was a favorite at my house even before I moved to Belgaum, Karnataka to study. I remember that on every trip we had to stop by Purohit Sweets in Bogar Ways to parcel some kunda to take back to Goa. I am not quite sure if the other parts of Karnataka make this sweet. I have only heard of it being described at “Belgaum Special Kunda”. It is a dessert made with milk solids reduced and cooked in caramelized sugar. I remember eating it as is but what I enjoyed more is when mummy would make chapatis stuffed with Kunda. I was missing this sweet, having not eaten it for over a decade now. Hence, I decided to replicate it in my kitchen. I am so proud to say that it turned out very close to the real deal! 

What you will need:

How to make it:

• Bring milk to a boil in a heavy bottom pan. Mix it, let it simmer, and reduce by 1/4th of the original amount.
• Add the milk solids and curd. Stir continuously. 
• You will notice that the whey begins to separate. Mix well and let it boil for around 10 minutes to give all the milk solids to form. 
• At this point, drain the liquid in a strainer. You will be left behind with milk solids.
• Add these solids back to the vessel, turn the gas to a slow simmer and let the remaining water evaporate. Stir occasionally.
• Now in another wide-mouthed pan, add the sugar. Caramelize it on a low flame, swirling the pan. Do not mix it or it will crystallize. Caramelize until the sugar turns a dark brown, ensuring not to burn it. 
• Add this sugar to the milk solids and mix vigorously. The sugar will crystallize but do not worry, it will melt eventually. 
• Add the cardamom powder. Let the kunda cook on a low flame, stirring occasionally until most of the liquid evaporates. 
• Let it cool to room temperature. Garnish with nuts if desired. 
• Enjoy! Try making a parantha by stuffing it in chapati dough! It tastes divine!