Wednesday, 29 August 2018

Hurigadale ( puthani) Karadantu North Karnataka style
Shri Krishna Janmashtami is fast approaching. The preparations are on for making Chakli, Kodubale, Nippattu, Tengolu.....

Which sweet are you planning to make this time? Is it the usual Mysore Pak, Khobri Mithai? Or Five cups or seven cups?

Why not make a very different tasty yummy sweet for Krishna this year? One which is absolutely delicious, very very light on your tummy and waistline and hardly takes about 20-30 minutes?

It's called Karadantu but has nothing to do with Gokak Karadantu except for the fact that both are sweets from North Karnataka. My sister Geetha is an expert in making this sweet and I got the recipe from her...

Recipe? Here you go....

Preparation Time  20 Minutes

Cooking Time       20 Minutes

Serves : You decide!

Ingredients :

Hurigadale hittu           2 big cups

Sugar                         2 big cups
Elaichi powder             2 teaspoon
Grated dry coconut      2 tablespoon
Poppy seeds               2 teaspoon
Dry fruit mix pieces     1 cup
Ghee                          2 tablespoon
Water                         2 cups

Preparation :

  • Apply ghee to a plate and keep aside.
  • Lightly roast to a golden brown the dry fruits pieces, dry coconut powder and poppy seeds and set aside.
  • In a thick bottomed kadai mix and heat sugar in water such that the water should stand one inch above sugar when you first pour in.
  • Keep stirring to make syrup - paaka.
  • Wait till it turns to ele paaka ( when you test with your two fingers it should come like a thread )
  • Now switch off the gas and take down the kadai.
  • Pour in all roasted dry fruits.
  • Add grated coconut powder and poppy seeds.
  • Start pouring in the roasted gram powder slowly and gradually into the paaka taking care not to form any lumps. The mixture should be light when you mix. It depends on the consistency of your syrup. If you feel that the mixture is turning hard, stop adding the roasted gram powder.
  • Pour in the mixture into the plate, level it and cut into desired shapes. Let it cool.
  • Take out the pieces. It tastes very good both when hot and cold.
  • It can be eaten upto 8-10 days without refrigeration provided it lasts that long!

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