Karnataka

Belagavi kunda

Milk and sugar cooked low and slow till they caramelise. Belagavi's brown gold.

90 minTime

9 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

303kcal

9 gprotein

0 gfibre

90minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Milk1 litre full cream milk

Curd (plain yogurt, natural yoghurt)¼ cup

Khoa1¼ cups, crumbled

Sugar¾ cup, 3 tbsp kept aside

Cardamom½ tsp

Ghee1 tbsp

6 steps

1Boil the milk in a heavy kadai. Stir in the curd and keep simmering, stirring often.
2Keep reducing on medium low, scraping the sides back in, until thick.
3Add the khoa and the sugar, leaving out 3 tbsp. Cook, stirring.
4In a small pan, melt the 3 tbsp sugar until deep amber. Carefully pour it into the milk and stir.
5Add the ghee and cardamom and cook on low until it leaves the sides and darkens to a soft, moist fudge.
6Cool and serve in small pieces at room temperature.

Serve it like this

Spoon into small paper cups or cut into rough squares and serve at room temperature.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.