Karadantu (Kannada: ಕರದಂಟು) is a sweet delicacy unique to the state of Karnataka, India. Karadantu means fried-edible gum in the local language, Kannada. A healthy, nutritious and traditional North Karnataka dessert recipe made with nutritious ingredients like – dry coconut (copra), Poppy seeds, mixed dry fruits, dry pumpkin seeds, edible gum, ghee, and jaggery, which makes a delicious chewy texture sweet dish which can be stored in an airtight container for a month or more. A traditional delicacy from Karnataka made for celebrations, feast or for any festival or occasions.
Ghee/Clarified butter – 1/2 cup
Edible gum – 1/2 cup
Cashew nut/ Kaju – 1/4 cup chopped
Almond/ Badam – 1/2 cup chopped
Pistachio/ Pista – 1/4 cup chopped
Raisin – 1/4 cup
Fig / Anjeer – 1/4 cup chopped
Dry Dates – 10 no’s chopped
Pumpkin seeds – 2 or 3 Tbs
Dry coconut /Copra – 1 or 1/4 cup
Poppy seeds – 1/4 cup
Jaggery – 1 1/2 cup (adjust to your taste)
Water – 1/4 cup
Cardamom powder – 1/4 tsp
Nutmeg powder – 1/4 tsp
Heat a pan with 1/4 cup of ghee, when it is hot fry edible gum
Roast on low flame until edible gum puffs up and turns slightly golden. keep aside.
In leftover ghee add 1/2 cup badam, ¼ cup cashew, 2 tbsp pistachios, ¼ cup figs, 2 tbsp raisins, and 2 or 3 tbsp pumpkin seeds. Roast on low flame until the nuts turn crisp and golden brown. Once done transfer to the same bowl and keep aside.
In a separate pan, dry roast poppy seeds until light brown (until it begins to pop)
now dry roast dry coconut on low flame until it turns aromatic, once it turns slightly brown, keep aside.
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 mold/ Plate. Set well forming a block. allow setting for 30 minutes.
Now unmold and cut into pieces finally, serve Kardantu or store in an airtight container for a month. (i have shaped this as a barfi or fudge, but you can also make these as Ladoo.)