14 September, 2020
Antina unde/antinunde | Dry fruits laddu |
ಅಂಟಿನ ಉಂಡೆ | ಅಂಟಿನುಂಡೆ |
One of the healthiest ladoo which is nutritious and delicious as well. The Kannada word ‘antu’ translates to edible gum, which is mainly used in this recipe.
Actually this unde/ladoo is compulsorily made during the postpartum or postnatal period and given to every mother in our Karnataka/Bengaluru to acquire nutrients and also it is said that the edible gum (antu), provides calcium and thereby helps in strengthening of the bones. So it is recommended to women of all the age group and growing kids alike as it contains tremendous amount of nutritional value.
Recently I had made these unde/ladoo for Gokulashtami offering. I have put home made ghee and though we use raisins and dates in this recipe, jaggery is also a must because as I have mentioned above, these ladoos are nutrient dense, so jaggery is one such natural sweetener which is loaded with many nutrients along with iron, which is a must for new mothers, growing kids or everybody for that matter.
Though made it for many times, could not share the recipe here So this time I made it a point to share my way of making these nutrient dense unde/ladoo recipe by clicking procedure pics without forgetting.
Ingredients : measuring cup used – 250 ml , makes 20 unde/ladoo of shown size
- Ghee – 2 tbsp
- Jaggery – 1/2 cup
- Water – 1/4 cup
- Grated dry coconut – 3 cups
- Edible gum – 1/4 cup
- Raisins – 1/4 cup
- Cashew nuts – 1/4 cup
- Almonds – 1/4 cup
- Walnuts – 1/4 cup (optional, but I prefer adding)
- Dates – 1/2 cup (preferably seedless soft ones)
- White sesame seeds – 1 tbsp
- Poppy seeds – 2 tbsp
- Black pepper powder – 1/4 tsp
- Ginger powder – 1 tsp
- Cardamom powder – 1 tsp
PROCEDURE :
Chop the cashews, almonds and walnuts and roast them along with raisins, poppy seeds and sesame seeds one by one using little ghee. Here I have roasted all of them using 2 tsp of ghee.
Also roast the edible gum by putting little ghee on medium heat until it pops up while stirring continuously. Do not burn , else the taste and aroma of the laddoo is going to get ruined. Let it cool and then grind into a powder.
Now roast the grated dry coconut, stirring continuously without burning until raw smell vanishes.
Put jaggery to the water, bring it to boil, once dissolved completely, strain the syrup to another container/vessel, boil again until you get almost one string consistency, then remove from the heat.
Grind the dates into a paste without adding any water.
Now gather all the roasted items in a bowl/parath, add the jaggery syrup, black pepper powder, ginger powder, cardamom powder and remaining 1 tbsp of ghee and start binding the laddoos.
Once cooled completely, store them in an air tight container and relish them.
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