Kunda

Kunda is a region specific heat desiccated semi-solid milk delicacy prepared in the Belgaum district of Karnataka and its neighbouring area. The origin of the product is traced to one Joshi family, which had migrated to Belgaum from Dehu area of Rajasthan and the product is being prepared since the beginning of 20th century.Now, Kunda is finding acceptance in places other than Karnataka. The colour of Kunda varies from light brown to dark brown. It has creamy taste with a characteristic nutty and caramelized cooked flavour. Kunda has a soft body and grainy texture with district greasy surface. Some organized dairies in Karnataka have also started commercial production of Kunda.

 

i.Composition of Kunda

The composition of market samples of Kunda collected from Belgaum, Gokak and other areas of Karnataka ranges between, moisture, 17.4 – 30.0%; fat, 5.1 – 17.2%;proteins, 5.9 – 11.3%; sucrose, 25.6 – 51.21 and lactose 5.7 – 15.9%.

 

ii.Method of Preparation of Kunda

Generally kunda is prepared using Dhap khoa (having about 40% moisture) as a base material. Buffalo milk is preferred for making such khoa. If khoa contains less than required moisture, raise the moisture level to about 40%. The flow diagram of a most commonly used method is given in Fig  below:

Flow diagram of preparing kunda

The method has not been adequately standardized and largely based on the experience of worker. Heating temperature and time are so maintained to obtain slightly caramelized product with small uniform grains. A little amount of water is intermittently added to prevent drying/burning of product during desiccation. In some parts of Karnataka, Jaggery is added in place of sugar.