Roasted Gram Laddoo Tambittu Unde Recipe - Festival Foods
Hurigadale Tambittu - Puthani tambittu
This
Roasted gram laddoo tambittu unde recipe with a video and step by step written instructions. Thambittu 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.
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.
How
to make Roasted gram laddoo - Puthani - Hurigadale
Main ingredients for Hurigadale - Puthani tambittu
roasted gram - puthane - dalia
jaggery - gud
roasted white sesame seeds
ghee - clarified butter
tambittu - roasted gram laddoo ingredients
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 mixer jar/blender 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.
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.
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
water.
These tambittu laddoos are not made a perfect round. They are
cylindrical in shape. That is a specialty of these laddoo.
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