Belagavi Style Kunda Recipe (Terati Pal / Kalakand)
Belagavi Style Kunda Recipe (Terati Pal / Kalakand) - Sweet Recipes (Indian Mithai / Indian Dessert) (Indian)
45 minIndian
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Pescatarian
- Halal
- Egg Free
Steps
- 1To begin making the Belagavi Style Kunda Recipe heat the milk in a sauce pan. Add 1/2 the quantity of sugar and leave it to boil till it has reduced to its half the quantity.
- 2Make sure you keep stirring and leave it on low heat. In another pan heat the sugar and allow it melt and then caramelize. Make sure you do not burn the sugar.
- 3Add this caramel to the reduced milk that is boiling. Add curd and cardamom powder. Keep stirring and you will see that milk will start to curdle.
- 4Allow it to evaporate all the water and stir continuously till it combines together.
- 5Add chopped cashew nuts and ghee mix till the color changes to golden brown.
- 6Serve the Belagavi Style Kunda Recipe after a light meal of Bisibelebath or as a festival dessert along with jamun.
Nutrition
- Calories
- 715kcal
- Protein
- 21g
- Carbs
- 78g
- Fat
- 36g
- Fiber
- 0g
- Sugar
- 78g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does belagavi style kunda recipe (terati pal / kalakand) take to make?
About 45 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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