Karadant is a traditional sweet from the state of Karnataka, situated in southern part of India. Few years back I had an opportunity to live in Karnataka for few months. During my stay there, I learnt to make Karadant from one of my neighbors. Since then I have improvised the recipe to suit my taste. You can think of this sweet as a yummy home-made protein bars. These make a great treat between meals and are also a good offering during festivals. Or you may choose to enjoy this delicious dessert after meals. It is also a great way to keep your kids energized and is very nutritious.
Karadant is a sweet which is loaded with dry fruits. The sweetness to it comes from jaggery and dry dates powder. Even so this is not an overly sweet dessert. Karadant has a nice chewy texture to it. It has slight coconutty flavor from the grated coconut added to it. For the binding of this sweet I have used edible gum. Edible gum is known by many names like edible Tragacanth gum in English, Dinka in Marathi, Gondh in Hindi or Gond Katira. It is good to have food with edible gum in it as it helps generates heat in body. In India gond is synonymous to Gond ke Ladoo. So, instead of shaping this sweet in square pieces you can make ladoos of them as well. For adding edible gum you have to fry them in ghee. Due to which you do not have to add extra ghee on top while making this sweet. The ghee from fried edible gum is enough for the process and the taste. For all those who are outside India you can easily get edible gum in Indian stores or even online.
While making this sweet you can add any other dry fruits of your choice. However, rest of the ingredients are imperative for the basic taste and flavor. Karadant makes a great addition to my collection of dessert recipes that includes Shahi Malai Bhog, Basbousa, Indian Puran Pudding among others.
So try out this recipe and let me know if this was your tummy to heart moment….
2 cups or 340g dried date powder
¾ cup or 100 g cashew powder
½ cup or 80 g coarsely chopped cashews
¾ cup or 100g coarsely chopped almonds
¼ cup or 35g coarsely chopped pistachio
¼ cup or 55 g black currant
2 tbsp or 21g poppy seeds
5 tbsp or 20g grated dry coconut
¾ tsp nutmeg powder
¾ cup or 155g edible gum
Ghee for frying
¾ cup or 220g jaggery (tightly packed cup)
1/3 cup water
2 tbsp heaped or 20g daria dal
- In a wok dry roast poppy seeds.
Note : roast poppy seeds lightly, just for a minute or so on medium heat.
- Later remove the poppy seeds into a mortar and lightly crush them with pastel.
Note : do not powder the poppy seeds, just crush them enough for their flavors to release even more.
- Next in the same wok add ghee and heat it.
- Later fry edible gum in small quantities.
Note : remove the fried gum in a plate but Do Not put it on paper napkin to absorb the ghee from it.
- Next lightly crush the gum in a mortar and pastel.
- In a pan add water and jaggery. Heat it. Cook till it becomes syrupy and reaches 1 string consistency.
- Later in a mixing bowl add all the dry ingredients and mix them.
- Next add jaggery syrup while its still warm and crushed gum. Mix everything thoroughly. It’s always better to mix this with hands for better and faster results.
- Later take a tray of rectangular shape and grease it with ghee.
- Next place all the mix in that tray and press down on it with hands.
- Set the karadant tightly in the tray.
Note : you can also make ladoos of karadant.
- Next cover the tray with a fresh wrap and keep it aside for minimum 2 hours.
- 2 hours later uncover the tray and cut the set karadant into square pieces.
- Your karadant is ready to be served.