About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Friday, November 27, 2009

Antinunde/Karadantu / Laddu with Edible Gum


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


  1. Heat ghee in a heavy bottomed pan for deep frying.
  2. Drop the chopped edible gum pieces into hot ghee and fry until they puff up; Remove from pan and drain on paper towels.
  3. Dry roast khus khus and keep aside;
  4. Heat 2 tbsp ghee in a pan and roast the chopped almonds until they turn lightly golden brown; Keep aside.
  5. Dry roast the desiccated coconut and keep aside;
  6. Mix all the dry fruits, desiccated coconut, fried edible gum and khus khus in a large mixing bowl and keep aside.
  7. 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.
  8. Pour the syrup into the above mixture little by little and mix well.
  9. 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.
  10. Let cool and store in air tight containers.

Prep Time: About 50-60 mins;

Makes: About 25-30 laddus;