Belgaum Kunda

Milk: 2 Cups

Sugar: 3/4th cup + 1 Tsp (Use 1 cup if you like your sweets really sweet)

Ghee: 3 Tbsp

Rava/Sooji: 1 Tbsp

Lemon Juice: 1/2 a lime (to curdle the milk)

Chopped nuts

Heat the 1 Tbsp Ghee in a pan, add the Sooji and stir on a low flame till it changes colour

Add the milk and stir till the milk starts boiling

Squeeze in the lemon juice and stir till milk curdles

Switch off the flame and keep aside.

In a heavy bottomed pan heat 1 Tbsp Ghee

Add the sugar and mix together

Keep stirring together on a low flame till the sugar melts and starts caramelising, turning a shade of brown in the process (take care to not let it turn too dark in colour or burn)

Switch off the flame.

To the caramelised sugar add the curdled milk, keeping a safe distance as it will splutter and splatter

Mix well

If your caramelised sugar forms a hard lump don’t worry, it will melt and smoothen out later

Switch on the flame and stir well together
Add 1 Tbsp Ghee at this point

Alternate the flame between medium and high and keep stirring the mix continuously, else it will burn

Keep doing so till the mixture starts thickening and the top of it starts leaving the sides of the pan. The consistency at this stage should be runny, as it thickens on cooling

(Do not cook it too much as it will become rock hard and inedible after cooling)