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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.
Fried milk balls soaked in sweet syrup, such as rose syrup or honey. [4] Fried, sugar syrup based Imarti: Sugar syrup, lentil flour. Fried, sugar syrup based Jalebi: Dough fried in a coil shape dipped in sugar syrup, often taken with milk, tea, yogurt, or lassi. [5] Fried, sugar syrup based Kaju katli: Cashews, ghee with cardamom and sugar. [6 ...
Mysore pak pieces. Mysore pak is an Indian sweet prepared in ghee.It originated in the city of Mysore, [1] [2] one of the major cities in the Indian state of Karnataka.It is made of generous amounts of ghee, sugar, gram flour, and often cardamom. [1]
Dharwad peda (Kannada: ಧಾರವಾಡ ಪೇಡ) is an Indian sweet delicacy unique to the state of Karnataka, India. It derives its name from the city of Dharwad in Karnataka. This sweet's history is around 175 years old. [1] Dharwad peda has been accorded a Geographical Indication tag. [2] Its GI tag number is 80. [3]
The sweet is more commonly known as Jonnadula Halwa in certain parts of northern India. The precise composition of kesari bath varies regionally depending on the availability of ingredients. The dish might be prepared with pineapple, [1] banana, mango, coconut, [2] or rice. [3] Claims to the origin of the dish are made by Karnataka.
Chirote also known as Chiroti is a delicacy predominantly served in Maharashtra and former Bombay State areas in Karnataka. It is also famous in parts of Telangana state, especially in the district of Nalgonda where it is known by the name Pheni/Peni. It is served as a dessert on special occasions such as a festival or a wedding.
Aminagad is a village in the southern state of Karnataka, India. [1] [2] It is located in the Hungund taluk of Bagalkot district in Karnataka. Amingad is famous for its “Karadantu” (A nice tasty sweet). Karadantu is prepared using edible gum, dry fruits, sugar or jaggery.
Some sweets such as kheer and barfi are cooked, varieties like Mysore pak are roasted, some like jalebi are fried, others like kulfi are frozen, while still others involve a creative combination of preparation techniques. [9] [10] [11] The composition and recipes of the sweets and other ingredients vary by region.