Step-by-step
1
firstly, in a pan heat ¼ cup ghee and roast ¼ cup gond.
2
roast on low flame until gond puffs up and turns slightly golden. keep aside.
3
in leftover ghee add ¼ cup badam, ¼ cup cashew, 2 tbsp pistachios, ¼ cup figs, 2 tbsp raisins and 2 tbsp pumpkin seeds.
4
roast on low flame until the nuts turn crisp and golden brown.
5
transfer to the same bowl and keep aside.
6
now dry roast 1 cup dry coconut on low flame until it turns aromatic.
7
once it turns slightly brown, keep aside.
8
also, roast 2 tbsp poppy seeds until it start to pop.
9
transfer to the same bowl and mix well making sure everything is well combined.
10
in a large kadai heat 2 tsp ghee and roast 5 dry dates until it turns aromatic.
11
add 1 cup jaggery and ¼ cup water.
12
stir dissolve jaggery well.
13
continue to boil until the jaggery syrup turns frothy. you can also drop into the water to form a softball consistency.
14
add in dry fruit mixture.
15
also, add ¼ tsp nutmeg powder and ½ tsp cardamom powder.
16
mix well making sure everything is well combined.
17
transfer the prepared mixture into a greased mould lined with baking paper (size: 6 inch x 3 inch). set well forming a block.
18
allow setting for 30 minutes.
19
now unmould and cut into pieces.
20
finally, serve karadantu or store in an airtight container for a month in the refrigerator.
Video
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.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/karadantu-recipe-gokak-kardantu-sweet/