Kunda, a sweet prepared from milk and khoya, is a clear favourite and is produced by several local sweet merchants besides the Purohits.
Kunda also has an interesting history that can be traced back to the times of Gajanan Mithaiwala in Vitthal Dev Galli, Shahpur who set up his sweet shop six decades ago in Shahpur. Referred to as Jakku Marwadi Mithaiwala, he came from Rajasthan and set up a sweet shop at Shahpur area. (The shop is still there and running and serving great Kunda)
Kunda is prepared purely from milk and khowa. A correct quantity of khowa and sugar has to be mixed in milk before boiling it. Once the mixture starts boiling, it has to be continuously stirred until it takes a solid form.
The discovery of this sweet was quite incidental. Once, Jakku Marwadi was boiling milk in his kitchen. In a hurry, he forgot to switch the stove off and the milk continued boiling for a long time. Gradually, the milk had taken a solid form by the time Jakku Marwadi came back to switch the stove off.
When he tasted the solid form of milk, it tasted sweet. Then, he mixed some khowa into the milk and started boiling it for long hours. This time the taste was even better. A happy Marwadi gave the sweet a name — calling it Kunda.
After Jakku Marwadi discovered it was followed up by the Purohits and the one camp became famous for its cleanliness and good quality. With time the packing of the Kunda has changed over time. From the old box packing to the latest canned Kunda with a shelf life of up to 6 months to the tetra pack. Now Sugar-free Kunda is also available at Camp Purohit, Atul Purohit and Kalyani Sweets.
All those visitors who come to the city must have to take back this KUNDA with them. During the assembly, session held more than 6000 kgs of Kunda was sold in 10 days time.
Belgaum kunda is very easy to prepare. Even beginners can try this recipe. It’s that simple. I have added rawa or semolina in this recipe. it gives a nice texture to the Kunda. I liked it the next
- Milk 1 litre
- Rawa 3 tbsp
- Ghee ¼ cup
- Sugar ¾ cup
- Curd ½ cup
- Cardamom powder ½ tsp
- Heat ghee in a non-stick pan.
- Add the rawa and fry until light brown.
- Now, Add the milk and cook it until it reduces to half.
- Next, add in curd and cook until it gets curdled.
- Meanwhile, Melt the sugar and cook until it turns amber in colour.
- Add this to the milk mixture. Also, add the cardamom powder and mix.
- Cook until all the water is dried. Do not to make it too dry
- Serve warm.
Stepwise Pictures For Belgaum Kunda:
Heat ghee in a non-stick pan.
Add the rawa and fry until light brown.
Now, Add the milk and cook it until it reduces to half.
Next, add in curd and cook until it gets curdled.
Meanwhile, Melt the sugar and cook until it turns amber in colour.
Add this to the milk mixture.
Add cardamom powder and mix.
Cook until all the water is dried. Do not to make it too dry.