Kardantu is a sweet dish from North Karnataka. It is made of putani/ roasted chana. Roasted chana is powdered and mixed in a one-string sugar syrup and set in a pan. It is then garnished with finely chopped cashew nuts, poppy seeds and grated dry coconut. It is then cut into desired shape and left to harden for a little while. It is one of the easiest desserts to make with minimal ingredients.
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The secret to making it perfectly lies in the sugar syrup. Sharing here my mom’s recipe that I have been following for almost two decades now.
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Do check my other quick & easy dessert recipes:
- Genasina Payasa/ Sweet Potato Pudding/ Shakarkand Kheer
- Lauki/Bottlegourd Barfi – Instant no-mawa recipe
- Carrot Cake – No oven recipe
- Creme Caramel – No oven recipe
- Ragi/Finger Millet Laddus
- Roasted Chana Modak– No cooking recipe
- Makhana/Foxnut Laddus
- Marie Biscuit Laddus – quick, no-cooking recipe
- Oreo laddus – Quick, no-cooking recipe
- Oats-Almonds-Chia Seeds Laddu – Quick, no-cooking recipe
- Basundi
- Pineapple Upside-down Cake in pressure cooker
- Orange Custard
- Rice Kheer
- Putani hittina laddu /Roasted split gram laddu
- Mango mastani
- Mango Sheera/ kesari
- Gadbad ice cream
- Fried ice cream
- Mango shrikhand / aamrakhand
- Kashi halwa / ash gourd halwa
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Kardantu Recipe:
Makes about 24 pieces
1 cup = 240 ml
Ingredients:
- Putani/ Roasted chana/ Roasted gram – 3 cup, powdered
- Sugar – 3 cup
- Water – 1-1/2 cup
- Cardamom – 5, powdered
- Cashew nuts – 1/4 cup, finely chopped
- Poppy seeds – 1 tbsp
For garnishing
- Grated dry coconut (optional) – 2 tbsp
- Poppy seeds – 1 tsp
- Cashew nuts – 2 tbsp, finely chopped
Instructions:
1. Add sugar to a thick bottomed kadai.
2. Add water.
3. Mix well. Heat the kadai on low flame while stirring continuously until all the sugar dissolves completely.
4. Simultaneously, grease a pan or plate with ghee, make cardamom powder.
5. Bring the sugar syrup to a boil while stirring continuously.
6. Once the sugar syrup begins boiling, take a drop of syrup and check if it forms a continuous single string between two fingers. Once the syrup is ready, turn off heat. Add the roasted chana powder.
7. Add cardamom powder. Mix well.
8. Add finely chopped cashew nuts and poppy seeds. Mix well.
9. Quickly transfer the mixture to the greased plate. With the help of a fist bottomed greased bowl, pat the mixture flat while spreading it throughout the plate to desired thickness.
10. While the mix is still warm, cut them into burfis of desired shape and size, garnish with finely chopped cashew nuts, poppy seeds and grated dry coconut (optional).
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