Roasted Gram Laddoo Tambittu Unde Recipe - Festival Foods
Hurigadale Tambittu - Puthani tambittu
Roasted gram laddoo tambittu unde recipe comes to you from the southern
state Karnataka. It is a festival sweet recipe which is made as
offering to the god during Ganapati and Nag panchami festival.
is also Rice flour laddoo - Tambittu unde recipe which is made with
rice flour and jaggery for Nag Panchami - Ganesh chaturthi festival.
Roasted gram laddoo - hurigadale tambittu - puthani tambittu
Roasted gram - Putani - Hurigadale
Roasted gram or roasted chickpeas are known as putane / puthane
(Marathi), hurigadale, split dalia (gujarati), bhune chane (hindi).
Though the rice flour tambittu is also good, my personal favorite is
this puthani tambittu. I find the roasted gram has a special taste.
to make Roasted gram laddoo - Puthani - Hurigadale
Main ingredients for Hurigadale - Puthani tambittu
Ingredients for roasted gram laddoo - Hurigadale - Puthani tambittu
- Grated dry coconut (copra) - 1 tbsp
- Ghee (clarified butter) - 2 tbsp
- Cardamom powder - 1/4 tsp
- Roasted and crushed peanuts - 1 tbsp
- Roasted til (sesame seeds) - 1 tsp
- Roasted khaskhas (poppy seeds) - 1 tsp
- Roasted gram (puthane, hurigadale, split dalia) -1 cup
- Gud (jaggery) -1 cup (more or less according to taste)
- Water - 1/2 cup
Step by step instructions for making Puthani / hurigadale tambittu
- Put the roasted gram / puthane in a grinder and grind to make a coarse powder.
- Heat a thick bottomed pan. Keep medium flame.
- Add 1/2 cup water and jaggery.
- When jaggery is dissolved, take off flame and strain through tea strainer to remove any impurities.
- Put the jaggery syrup back in the pan and heat again on low flame.
- Add the ground roasted gram powder, stirring and mixing all the time.
- Add grated coconut, ghee, cardamom powder, roasted Sesame seeds,
roasted poppy seeds.
- Continue cooking on a low flame. The mixture will
start to thicken.
- Remove from fire and let cool a little.
- The mixture dries fast. While the mixture is still warm, make laddoos (balls). Dipping your hands in water before you start making each ball will help as the mixture will be warm.
- Let laddoos cool completely.
Store in air tight container. Will keep for a week if you cook till it is almost dry.
Tips and variations
- The mixture becomes dryish as it cools. So you need to be fast in making
balls / laddoos.
- If you wish to keep it soft, take it off the flame as soon as everything is mixed. It will keep good out side the fridge for 2-3 days or for 8-10 days if you keep in a closed container in the fridge.
- If the mixture becomes too dry, sprinkle a little warm
- These tambittu laddoos are not made a perfect round. They are
cylindrical in shape. That is a specialty of these laddoo.
may also visit Rice flour laddoo - Tambittu unde. It is also a ganesh festival recipe
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