Belgavi Kunda | Belgaum Kunda

Belgaum is a city of Nort Karnataka in South India. Belgavi Kunda is a very famous sweet. Just like MysorePak Kunda has an interesting story behind it. It's like history of sweet dish. I was looking for this recipe the one i found Ruchkar Mejwani by Archana. It is a Marati channel in Youtube. Kunda recipe looks easy for me so tried and taste is also delicious looks original Kunda sweet. So I have adapted Kunda recipe and added couple of ingredients into it as per my own taste.

Pre Time :10 Mins
Cook Time -  1-1/2 hours

Ingredients

• Milk - 2 ltrs
• Sour Curds / Yogurt - 1 cup
• Sugar - 1-1/2 cups (adjust as per taste) + 1/2 Cup Sugar (for caramelize)
• Edible gum powder - a pinch
• Ghee - 1 tbsp
• Blanched almonds - 1 tbsp (optional)
• Cardamom powder - 1/4 tsp (optional)

Method

1. Take a heavy bottom pan boil 2 ltrs milk into 1/3rd on simmer
2. Then add curds slowly stir constantly so it starts curdles 
3. In a separate pan add 1/2 cup sugar make caramelises (do not add water) once turns brown add ghee and edible gum stir and transfer into milk
4. Stirring constantly till milk becomes thick and evaporated
5. Add cardamom powder and remove from the stove

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Mooli Paneer Paratha

Mooli Paneer is very delicious and healthy paratha and served with curds/yogurt, pickles and butter. Usually parathas are served as breakfast or lunch.

Prep Time : 10 Mins

Cook Time : 15 Mins

Ingredients

• Wheat flour (atta) - 3 cups
• Mooli / White Radish - 2 smaller size(grated)
• Paneer - 1/4 cup (grated)
• Chilli powde - 1/4 tsp
• Kalonji / Onion seeds - 1/4 tsp
• Garam masala powder - 1/4 tsp
• Salt to taste
• Oil - 1 tbsp
• Green chillies - 1 (medium hot)
• Coriander leaves - 1 tsp (chopped)

Method

1. Wash and scrape mooli and grate. Squeeze out the water (do not discard) and keep aside
2. In a big bowl add wheat flour and add masala powders , add paneer , chillies, coriander leaves then add mooli sprinkle salt and oil 
3. Make a dough by adding little by little water or use squeezed water
4. Cover and keep for 10 mins
5. Heat the flat tava/pan. Roll the dough into medium round shape. 
6. Fry the paratha on hot tava use oil or ghee. Cook on low flame on both the sides 
7. Serve with pickle and curds

| Copyright © Malas - Kitchen 2016 | | All rights reserved