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gokak kardantu sweet recipe
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5 from 108 votes

karadantu recipe | gokak kardantu sweet recipe | dry fruit barfi

easy karadantu recipe | gokak kardantu sweet recipe | dry fruit barfi
Course sweet
Cuisine karnataka
Prep Time 10 minutes
Cook Time 30 minutes
Servings 10 pieces
Author HEBBARS KITCHEN

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.