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Karadantu: Difference between revisions
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==History== | ==History== | ||
Karadantu was invented in [[Gokak]] when [[jaggery]] was put on existing desserts.<ref name=deccanherald>{{cite news |title=Karadantu of Gokak |url=https://www.deccanherald.com/content/535965/karadantu-gokak.html |accessdate=22 August 2018 |work=Deccan Herald |date=22 March 2016 |language=en}}</ref> | |||
==See also== | ==See also== | ||
Latest revision as of 07:25, 2 October 2021
 | This article needs additional citations for verification. (September 2018) |
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| Alternative names | Kardant |
|---|---|
| Course | Dessert |
| Place of origin | India |
| Region or state | Karnataka |
| Main ingredients | Edible gum, dried fruits, bengal gram flour, jaggery, marking-nut seeds |
Karadantu (Kannada: ಕರದಂಟು) is a sweet delicacy unique to the state of Karnataka, India. Karadantu means fried-edible gum in the local language, Kannada. It is made of edible gum mixed with dry fruits and has a chewy texture. The other ingredients used in its preparation are fried bengal gram flour, jaggery and seeds of marking-nut (Semecarpus anacardium) tree. Gokak is very famous for karadant. Amingad town in Bagalkot district Karnataka is also famous for the karadantu produced in its sweet shops. The tastes of the 2 varieties of kardant are almost similar but never same courtesy the ingredients used.
History[edit]
Karadantu was invented in Gokak when jaggery was put on existing desserts.[1]
See also[edit]
References[edit]
- ↑ "Karadantu of Gokak". Deccan Herald. 22 March 2016. Retrieved 22 August 2018.
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