Sweets from K'taka that deserve Geographical Indication

Apropos of the  West Bengal GI tag being granted to rasgulla, here are a few sweets from our state that we feel merit GI tags. Karnataka is known for region-specific sweets, but only Dharwad Peda and Mysore Pak has been given the Geographical Indication (GI) Tags.

Mysore - Mysore Pak, originated from the royal cuisines of Mysuru.  

Recipe:

Dharwad - Dharwad Peda originated from the Kitchen of Thakur family. It is made out of milk, added flavours and sugar.

Recipe:

Here are some sweets that don't yet have a GI tag.  

Mangalore: Buns (not necessarily the kind you find in bakeries. These exist somewhere on the bun-puri spectrum, made with overripe bananas, flour, buttermilk, soda, sugar, and salt.) Incidentally, they are referred to as Mangalore Buns or Udupi Buns - there is no dedicated or recognised GI tag.

Recipe:

Shimoga: Genesale made out of coconut, rice and jaggery. There is also  Halasina Hannina Kadubu made from jackfruit.

Halasina Hannina Kadubu Recipe:

Belagavi - Belgaum Kunda, the popular sweet dish from the city of Belgaum. Kunda made with milk, sugar and spices is prepared by Purohit community. Belagavi came to be known as ''Kunda Nagari," as kunda originated there. Commonly, kunda does not have a GI tag.

Recipe:

Udupi - Hayagreeva is a very common sweet dish made in most Madhwa Brahmin homes in Udupi, made using Bengal gram with jaggery and coconut.  

Recipe:

Gokak - Karadantu/Antinunde is a mixture of various types of dried fruits, spices and nuts.

Recipe:

Sirsi - Todadevu, a traditional recipe made out of sugarcane juice, jaggery and rice flour.

Recipe:

What according to you deserves a Bangalore GI tag? Or any sweet wherever you are in Karnataka - educate us! Send us your views to webdesk@deccanherald.co.in or tag us on Facebook and Twitter.

(As curated by Poornima Ramesh & Ajmal V)