karadantu recipe | gokak kardantu sweet recipe | dry fruit barfi with detailed photo and video recipe. a healthy and traditional north karnataka dessert recipe made with dry coconut, edible gum and dry fruits. it is a traditional delicacy from karnataka and is generally made for women post-pregnancy period. having said that it cannot be limited for it and can also be made for celebrations feast or for any festival or occasions.
as i mentioned earlier, karadantu recipe or antina unde is given to the pregnant ladies or for those who have just delivered. basically, the snack is full of nutrients and proteins required before and after pregnancy. especially after the pregnancy, you need nutrient food to regain from the pain and loss of blood. yet the recipe is so simple and easy to make it which requires basic ingredients like coconut, dry fruits, dates and jaggery which should be easily available in most of the indian kitchen.
anyway, some tips, suggestions and variations for a perfect and crisp gokak karadantu sweet or antina unde recipe. firstly, the speciality of the recipe is the use of edible gum or antu, and it is one of the most important ingredients. hence if you do not have access to it do not attempt to make it. secondly, i have added jaggery for the sweetness which not only adds the sweet taste but also makes it healthy. but as an alternative, you can also add sugar as an alternative to it. lastly, i have shaped this as a barfi or fudge, but you can also make these as ladoo.
finally, i request you to check my other indian sweets recipes collection with this post of karadantu recipe. it mainly includes recipes like malai barfi, badam puri, halbai, chiroti, balushahi, rajbhog, hayagreeva, gujiya, sandesh, petha. in addition, do visit my other detailed recipes collection like,
karadantu video recipe:
recipe card for gokak kardantu sweet recipe:
karadantu recipe | gokak kardantu sweet recipe | dry fruit barfi
Ingredients
- ¼ cup ghee / clarified butter
- ¼ cup (50 gram) gond / edible gum
- ¼ cup (50 gram) badam / almond, chopped
- ¼ cup (50 gram) cashew / kaju, chopped
- 2 tbsp (15 gram) pistachios, chopped
- ¼ cup (75 gram) figs / anjeer, chopped
- 2 tbsp (30 gram) raisins / kishmish
- 2 tbsp (20 gram) pumpkin seeds
- 1 cup (75 gram) dry coconut / kopra, grated
- 2 tbsp (15 gram) poppy seeds / khuskhus
- 2 tsp ghee / clarified butter
- 5 (20 gram) dry dates / dry khajur, chopped
- 1 cup (165 gram) jaggery
- ¼ cup water
- ¼ tsp nutmeg powder / jaiphal powder
- ½ tsp cardamom powder
Instructions
- firstly, in a pan heat ¼ cup ghee and roast ¼ cup gond.
- roast on low flame until gond puffs up and turns slightly golden. keep aside.
- in a leftover ghee add ¼ cup badam, ¼ cup cashew, 2 tbsp pistachios, ¼ cup figs, 2 tbsp raisins and 2 tbsp pumpkin seeds.
- roast on low flame until the nuts turn crisp and golden brown.
- transfer to the same bowl and keep aside.
- now dry roast 1 cup dry coconut on low flame until it turns aromatic.
- once it turn slightly brown, keep aside.
- also roast 2 tbsp poppy seeds until it starts to pop.
- transfer to the same bowl and mix well making sure everything is well combined.
- in a large kadai heat 2 tsp ghee and roast 5 dry dates until it turns aromatic.
- add 1 cup jaggery and ¼ cup water.
- stir a dissolve jaggery well.
- continue to boil until the jaggery syrup turns frothy. you can also drop and check in water to form a soft ball consistency.
- add in dry fruit mixture.
- also add ¼ tsp nutmeg powder and ½ tsp cardamom powder.
- mix well making sure everything is well combined.
- transfer the prepared mixture into a greased mould lined with baking paper (size: 6 inch x 3 inch). set well forming a block.
- allow setting for 30 minutes.
- now unmould and cut into pieces.
- finally, serve karadantu or store in an airtight container for a month in the refrigerator.
how to make karadantu with step by step photo:
- firstly, in a pan heat ¼ cup ghee and roast ¼ cup gond.
- roast on low flame until gond puffs up and turns slightly golden. keep aside.
- in leftover ghee add ¼ cup badam, ¼ cup cashew, 2 tbsp pistachios, ¼ cup figs, 2 tbsp raisins and 2 tbsp pumpkin seeds.
- roast on low flame until the nuts turn crisp and golden brown.
- transfer to the same bowl and keep aside.
- now dry roast 1 cup dry coconut on low flame until it turns aromatic.
- once it turns slightly brown, keep aside.
- also, roast 2 tbsp poppy seeds until it start to pop.
- transfer to the same bowl and mix well making sure everything is well combined.
- in a large kadai heat 2 tsp ghee and roast 5 dry dates until it turns aromatic.
- add 1 cup jaggery and ¼ cup water.
- stir dissolve jaggery well.
- continue to boil until the jaggery syrup turns frothy. you can also drop into the water to form a softball consistency.
- add in dry fruit mixture.
- also, add ¼ tsp nutmeg powder and ½ tsp cardamom powder.
- mix well making sure everything is well combined.
- transfer the prepared mixture into a greased mould lined with baking paper (size: 6 inch x 3 inch). set well forming a block.
- allow setting for 30 minutes.
- now unmould and cut into pieces.
- finally, serve karadantu or store in an airtight container for a month in the refrigerator.
notes:
- firstly, add dry fruits of your choice to make it nutritious.
- also, you can shape into small balls to prepare antina unde.
- additionally, adding coconut makes burfi flavourful.
- finally, the consistency of jaggery syrup helps to get perfect texture karadantu.