Antin Undi

The next few recipes are all laddus made with jaggery or brown sugar. Note that jaggery is also very rich in iron. So it is a good high iron dessert :0). Antin Undi are laddus made with gum arabica or dink (antu in kannada). It is typically given after a baby is born because it is healthy and improves the quality of breast milk produced.


Gum 100g (we usually get this from India), dry dates 250 g, dry grated coconut 250 g, ghee, brown sugar 350 g, 50 g poppy seeds (khaskhas), dry fruits – grated almond slices, cashew nut pieces, kerbeeja, raisins (dry grapes).


  • Powder the dates in mixer grinder after removing the seeds.
  • Roast grated dry coconut till golden brown and powder in the grinder. 
  • Heat brown sugar by adding 1 cup water and 1 spoon of ghee to prepare a syrup (1 string consistency – When ready, the syrup when stretched between the thumb and the fore finger should give only one string)
  • Mix all the ingredients prepared earlier along with half a cup of melted ghee in the brown sugar syrup and mix them together.
  • Prepare the laddus while the mixture is still hot.
  • Applying cold water to hands helps preparing the laddus.

5 Responses

  1. what happened to gum(antu)it is not there in the process,when and how to add

  2. love this recipe, me and my family like this recipe, thank you very much .

  3. Sorry to say! The procedure is missing the main point! One has to deep fry antu or dink in the desi ghee! After deep frying dink will become puffy and can be broken easily with hands! And these laddus should be given to the mother after 1month of the delivery!! Because mothers teeth become somewhat soft so better to ovaid nuts taking directly as they have to chew these laddus!please post your recipes in the correct format!!

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