Karadantu: Karadantu is a sweet delicacy unique to the state of Karnataka, India. Karadantu means fried-edible gum in the local language, Kannada. It is made of edible gum mixed with dry fruits and has a chewy texture. The other ingredients used in its preparation are fried bengal gram flour, jaggery and seeds of marking-nut (Semecarpus anacardium) tree.
- 1 cup chopped cashew
- 1 cup chopped Almonds
- 1 cup chopped dried dates
- 1 cup dried grapes
- 1/4 cup antu (edible gum)
- 1/2 cup dried shredded coconut
- 2 tbsp kuskus
- Ghee, as required
- 1 cup Jaggery
- 1/4 cup water
- Heat a pan and melt the some ghee.
- Roast all the ingredients in the pan except jaggery.
- Mix all the roasted ingredients in a mixing bowl.
- Grate the jaggery into coarse powder.
- Heat the jaggery and water in a pan to make jaggery syrup.
- Boil the jaggey syrup till it reaches 1 string consistencies.
- Add the jaggery syrup to the mixing bowl with all the roasted ingredients.
- Mix well with a wooden spatula.
- Allow it to cool a little bit, before making Karadantu (ladoo).
- Use the wet hands to make Karadantu of desired size.
- Cool the Karadantu to the room temperature.
- Store the Karadantu in an airtight container.
- Always use dried coconut and not fresh coconut.
- Don’t make thick jaggery syrup or else these Karadantu will turn into hard to eat balls.
- Karadantu has a shelf life of 1 month.
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