Antina Unde

Antina Unde are sweet Ladoos made with dry fruits, nuts, coconut & edible gum known as acacia gum. These are nutrient dense and are healthy if consumed regularly.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time10

Cook Time15

Total Time25

Servings18 antina unde

AuthorSwasthi

Ingredients (1 cup = 240ml )

2¼ cups dried coconut or copra (not desiccated coconut)
1/3 cup antu or edible gum or gond
4 tbsp ghee or use as needed (refer notes)
¼ cup almonds or badam or ½ cup chopped almonds
2 tbsp cashews chopped (optional)
¼ cup dried dates or uttatti or dates chopped
1 tbsp raisins (optional)
1 tbsp poppy seeds or gasgase (optional)
1 cup jaggery
¼ cup water for jaggery syrup
½ tsp cardamom powder

How to make the recipe

Preparation for antina unde

Chop almonds, cashews & dates. Set these aside. If you prefer to use dried dates refer notes.
Heat 4 tbsp ghee in a kadai. Check if the ghee is hot by dropping a small piece of antu. It has to puff well without browning. Then add the rest of the antu and fry on a medium heat until they puff up completely and turn light. Remove to a plate.
Clean up the pan with a tissue and heat another tbsp of ghee.
Fry almonds & cashews lightly. Then add coconut to the same pan and fry until aromatic.
Remove from fire. Add dates and antu. Mix and set aside.

Making jaggery syrup

Add jaggery & water to a pan. Dissolve it and filter if needed.
Boil the jaggery syrup until it reaches a soft ball consistency. To test, drop the jaggery syrup in a bowl of water. Wait for few seconds, remove it to your fingers. You should be able to make a soft ball out of it.
Pour this to the fried nuts and coconut. Mix well quickly.

How to make antina unde

Allow the temperature to come down a bit, then grease your hands generously. Take small portions and roll to balls. They will be sticky until they cool down and dry up completely.
Cool antina unde completely and store in a air tight jar at room temperature.

NUTRITION (estimation only)