Hey folks! Hope alls well with you all... The update from my end is that, Naveen and I were blessed with a baby boy on the 13th of Oct 2009! Things have been hectic at my end ever since... Each day has been a different learning experience. Despite all the sleepless nights and Aadi's seemingly never ending crying sessions, motherhood has been a wonderful experience. It is such a pleasure to watch them grow, I tell ya! :)
Thanks to Amma and Ajji's 'Baananthana( in simple words, postpartum care and attention given to the new mom), I am learning quite a few unique dishes out here. One such dish is "Antinunde". Edible gum, that is used in making this laddu is high in medicinal value. A lot of dry fruits also go into these laddus making them rich and nutritious. "One Antinunde a day strengthens your spine", my Ajji says. This laddu is more commonly known as Karadantu( or Karidantu) in the northern parts of Karnataka. If I am not wrong, this laddu is also known by the name "Ding Laddu" in Mangalore-Udupi regions of Karnataka.
1 cup Edible gum, finely chopped
1 cup Almonds/Badami, finely chopped
1 cup Dry Dates/Uttutte, finely chopped
1 cup Raisins
1 cup Desiccated Coconut/Copra/Kobbari grated
1.5 cups Jaggery
1-1.5 tbsp Khus khus/ Gasagase (optional)
2 tbsp Ghee/Clarified butter for roasting
Ghee for deep frying
- Heat ghee in a heavy bottomed pan for deep frying.
- Drop the chopped edible gum pieces into hot ghee and fry until they puff up; Remove from pan and drain on paper towels.
- Dry roast khus khus and keep aside;
- Heat 2 tbsp ghee in a pan and roast the chopped almonds until they turn lightly golden brown; Keep aside.
- Dry roast the desiccated coconut and keep aside;
- Mix all the dry fruits, desiccated coconut, fried edible gum and khus khus in a large mixing bowl and keep aside.
- Heat jaggery in a heavy bottomed pan and add just enough water to cover the jaggery; Boil until jaggery dissolves and forms a syrup with thread like consistency. Note: To test if the syrup is ready, pour a drop into a bowl of cool water. If the solution forms a tiny lump and does not dissolve in water, the syrup is ready.
- Pour the syrup into the above mixture little by little and mix well.
- Grease you palm with a drop of ghee; Take some of the mixture in your palm and make laddus of desired size; Repeat for remaining mixture as well.
- Let cool and store in air tight containers.
Prep Time: About 50-60 mins;
Makes: About 25-30 laddus;