Belagavi’s Kunda sweet sensation fairy-tale

Kunda, a delectable sweet made from milk and khowa, holds a special place in the hearts of Belgaum residents. Though many local sweet merchants produce this beloved treat, the legacy of Kunda is deeply intertwined with the Purohit family and the historical journey of Gajanan Mithaiwala in Vitthal Dev Galli, Shahpur, Belagavi.

The story of Kunda dates back to six decades ago when Gajanan Mithaiwala, also known as Jakku Marwadi Mithaiwala, set up his sweet shop in Shahpur. Originally hailing from Rajasthan, Jakku Marwadi brought with him the rich tradition of Rajasthani sweets, unknowingly laying the foundation for a dessert that would become synonymous with Belgaum (now Belagavi).

A Sweet Accident

The invention of Kunda is attributed to Raghunathji Joshi, who arrived in Belgaum 130 years ago from Nagaur, Rajasthan. Raghunathji set up a small confectionery stall in the Shahpur area. One fateful day, while preparing traditional sweets, he accidentally left a pot of sweetened milk boiling for too long. When he returned, he found the milk had thickened to an unusual texture and color. Curious, he tasted the concoction and was pleasantly surprised by its rich flavor.

Experimenting further, Raghunathji mixed khowa into the milk and boiled it for long hours, perfecting the recipe for what we now know as Kunda. Though initially unsure if customers would appreciate the thick sugary paste, he soon found that people loved the unique taste. He named his creation Kunda, and it quickly became a sensation in Shahpur.

Raghunathji’s descendants proudly continue his legacy, now in its fourth generation. The great-grandsons of Raghunathji Joshi run the Gajanan Mithaiwala shop from the same location where the original Kunda was first created. The family has preserved the traditional recipe while also adapting to modern tastes and packaging trends.

Over the years, Kunda has evolved from being sold in simple boxes to being available in canned and tetra-packed versions, extending its shelf life up to six months. This evolution has allowed Kunda to reach a wider audience, ensuring that the sweet delight of Belgaum can be enjoyed far and wide.

Kunda Recipe

If you’re inspired to try making Kunda at home, here’s a simple recipe to get you started:

Ingredients:

• Milk: 2 liters
• Sugar: To taste
• Cardamom powder: 2 teaspoons
• Curd: 1 cup (not too sour)
• Chopped dry fruits: 1 cup

Method:

1. Boil the milk until it reduces to 1/8th of its original quantity, forming a thick paste.
2. Add sugar and stir well until it turns a golden brown color.
3. Mix in the curd and stir continuously.
4. Once the mixture is cooked to a thick consistency, add cardamom powder and chopped dry fruits.
5. Pour the mixture into a serving dish and serve chilled.

The story of Kunda is not just about a sweet treat; it’s about tradition, accidental brilliance, and a family’s dedication to preserving and sharing their culinary heritage. Next time you pass by Shahpur, make sure to stop by Gajanan Mithaiwala and taste a piece of Belgaum’s history.