Kunda

Wishing all my readers a very happy Navratri. Dasara is in full swing here. It is already the sixth day! We feast-ers cannot believe how fast the last six days have passed. For fast-ers I know a few more days to go. I was toying with the idea of fasting sometime during Navratri. But ours is Mysore style feasting Dasara and I always guiltlessly adopt the more convenient of traditions. So it has been sweet naivedya for the Bombe Habba here. I will be covering the offerings made on all the ten days. The idea was to post the recipe the same day I make it. But that proved to be too ambitious. So here it is, a lagged coverage of Dasara, Kannada Cuisine style.

This time around, it is getting rather difficult to make elaborate recipes the first thing in the morning. Though always a from-the-scratch home made  kind of girl, this time I have made it a little easy on me. So this series will see a lot of made in the microwave recipes.

Kunda is rich, caramelized, condensed milk  un-apologetically rich but just sweet enough to bring out all the goodness of the fatty milk but never too sweet that you feel like you are swimming in a barrel of sugarcane juice. That dubious distinction will go to our Payasas... Kunda is delicate and rustic but comforting and proven to lift me up on those blue days.

We will need,

Dry Mawa/ milk powder 1/2 cup
Condensed milk  1/3 cup
Evaporated milk  1/4 cup
Butter melted 3 tbsp

Method:

• Combine all the ingredients in a microwave proof bowl.
• Pop the mixture into the microwave for 2 minutes. Remove and stir the mixture very well.
• Pop the mixture again into the microwave for a minute more repeat the stirring part. 
• Keep alternating between microwaving for a minute and stirring.
• The mixture will start loosing moisture and the fat sort of separates slightly and the mixture will sort of turn golden brown as well. That is when the mixture is ready. At that point stop cooking it. Stir well and remove to a cool platter. Serve at room temperature.