Gokak karadantu
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A dense, chewy sweet of edible gum, dry fruits, coconut and jaggery cooked in ghee, a speciality of Gokak in Belagavi district.
Region: Gokak, Belagavi district, KarnatakaOccasion: Winter, festivals and gifting; also given to new mothersTime: 1 hourServes: About 20 piecesVegetarian
Ingredients
- ½ cup edible gum (dinka), crushed
- ½ cup ghee
- 1 cup dry coconut, grated
- ½ cup almonds, chopped
- ½ cup cashews, chopped
- ¼ cup pistachios, chopped
- ¼ cup raisins and chopped dried figs or dates
- 1 cup grated jaggery
- 2 tbsp water
- ½ tsp cardamom and a pinch of nutmeg powder
- 1 tbsp poppy seeds, roasted
Method
- Heat ghee and fry the edible gum in small batches until it puffs. Drain and crush lightly.
- Fry the nuts, then roast the coconut in the same pan until golden.
- Melt the jaggery with the water and cook to a soft-ball syrup.
- Add the gum, nuts, coconut, dried fruits, poppy seeds and spices and mix fast.
- Press firmly into a greased tray, cool and cut into squares.
- Store in an airtight box for up to a month.
History
Karadantu is the well-known sweet of Gokak, where sweet-makers have been making it for generations in the town’s shops.
Significance
Rich in ghee, dry fruits and edible gum, it is eaten in winter and traditionally given to women after childbirth for strength. Travellers buy it as a gift from Gokak.