Tambittu, also known as Tambitu, is a laddu made from roasted gram, jaggery, dried coconut, and ghee or clarified butter. Healthy, simple, these delicious ladoos are made as an Offering or Nivedyam.
These ladoos are uniquely shaped, resembling cylinders with depressions on top and bottom. The reason is that these ladoos are used to perform Aarti; you light a ghee lamp in them.
For the festival in Karnataka, we make shenga undi (peanut ladoos), yellu undi (til ladoos), rava undi (rava ladoos), besan undi (gram flour ladoos), churmuri undi (puffed rice ladoos).
In Goa, we have Patoli, and in Maharashtra, we have Dind. These Dind use the same ingredients as Kari Kadbu, but the only difference is that Dind is shaped different and steamed. By the way, these Kadbu can also be steamed.
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Ingredients for Hurkadli Tambittu
These are your ingredients for these Ladoos. See recipe card for quantities.
- Roasted gram: Puthani, dalla, and hurigadale are the other names for the gram used in this recipe.
- Jaggery: Cut the jaggery into fine pieces or grate it.
- Ghee: I prefer ghee or homemade clarified butter
- Dry coconut: Chopra gives a nice flavour.
- Sesame seeds: Til are loaded with nutrients; use them.
- Poppy seeds: khus khus adds a nice flavour, but you can skip adding it.
- Cardamom powder: green elichi powder, with a delicious aroma.
How to make for Hurkadli Tambittu
- Mix the sieved roasted gram flour, roasted sesame seeds, poppy seeds and dry coconut. Set aside.
- In a wok, heat ghee. Melt the jaggery till it bubbles.
- Mix in the flour mixture and quickly shape the ladoos into cylinders with depressions with greased palms.
- Add hot ghee if the flour dries.
Pro tip: Since the flour crumbles quickly, mix the ladoos in small batches.
Variations for Hurkadli Tambittu
- Rice - In place of fried gram, some recipes use rice.
- Sattu Atta- Since Sattu Atta is roasted gram flour, I am using sattu flour.
Equipment for Hurkadli Tambittu
- Wok/ kadhai
- Turner
- Mixer grinder
- Sieve
- Bowl
- Airtight box
Storage of Hurkadli Tambittu
These ladoos stay good at room temperature for about a week. You need not refrigerate them.
Top tip for Hurkadli Tambittu
- Do not forget to sieve the gram flour.
- Make the ladoos when the mixture is hot but easy to handle
- If the mixture cools and becomes dry, add about 2 tablespoons of hot ghee.
- It is better to make smaller batches as the mixture dries fast.
Puthana is also used in both savoury recipes, such as Green Tomato Salad, Chivda, and Capsicum Vegetable. It is used as a substitute for Bengal gram when making menthe hittu or methi koot. These days I use it to make Chutney Pudi, and I have enjoyed this delicious Sattu Flour Hummus Recipe.
Hurkadli Tambittu Recipe
Equipment
- 1 Kadhai/wok thick-bottomed
- 1 Sieve
- 1 Bowls for mixing
- 1 Airtight Container
Ingredients
- 1 cup puthne roasted gram
- 1 cup Jaggery
- ½ cup Ghee + more as needed
- 2 tablespoon dry coconut or chopra
- 2 tablespoon sesame seeds
- 2 tablespoon poppy seeds
- 1 teaspoon green cardamom
Instructions
- In a wok, add 2 tablespoon sesame seeds and roast them. When they start spluttering transfer to a plate.
- In the same wok, on low flame, dry-roast the 2 tablespoon poppy seeds. Be careful, as they burn quickly, and when they turn aromatic and reddish, remove them to the same plate as the sesame seeds.
- In the same wok, on a low flame, roast the 2 tablespoon dry coconut until it turns reddish and aromatic, then transfer it to the same plate.
- Grind the 1 cup puthne or roasted gram in a mixer/grinder to a fine powder.
- Sieve the mixture and measure. The fine flour needs to be 1 cup.
- In a large bowl, mix the flour, dry coconut, sesame seeds, poppy seeds and 1 teaspoon green cardamom
- In a thick-bottomed wok, add ½ cup Ghee and 1 cup Jaggery over a low flame.
- When the jaggery starts to bubble at the edges of the wok, remove it from the flame.
- Add the flour mixture and mix quickly.
- Grease your hands with clarified butter, and when still hot, shape them.
- Shape them into cylinders with a depression at the top and bottom. Store in an airtight container.
- As you work, if the flour becomes dry and starts to crumble; add 1-2 teaspoons of melted clarified butter.
Notes
- Since the whole thing dries quickly, it is better to make the dough, if it can be called that, in small batches.
KP says
Nice to know about the customs observed on nag panchami and the different type of ladoos..
The picture of Tambit looks alluring though you could have told what puthane stands for
themadscientistskitchen says
Thanks Sir will take a pic and upload.I used to take pics of all stpes in the past only now I am going backwards. Will try and improve.
Sowmya says
Wow very nicely done.. Appreciate parents for taking so much efforts.. When we were in US, my parents used to send stuff via parcel or thru somebody for festivals..
Priya says
You are lucky Archana to get this beautiful tambit from ur father.. tambit looks fantastic, wat is puthne ?? i dont have any clue apart from puttu flour, am i wrong?
themadscientistskitchen says
Puthane is roasted gram Priya. The yellow split gram
Srivalli says
Very nice reading about the customs and the pooja and so many laddos Archana..what is puthane?
manjula says
very nice recipe and new one to me 🙂 very very delicious looking ladoos 🙂 very nice post !!
Janani says
nice interesting recipe loving it so much.
Chef Mireille says
so soft and yummy
cookingwithsapana says
These ladoo looks delicious , but pls tell me what's puthne ?
themadscientistskitchen says
Puthane is roasted gram. The split yellow ones.
Pavani says
Such a traditional dish.. Yummy looking tambit 🙂
pumpkinfarmfood says
i am sucker for traditional things, this was a lovely post explaining karnataka's way of nagpanchami, being daughters is so lovely, especially when we recieved such gifts..this is a lovely recipe
pinksocks says
Whoa... Never heard of the dish and the tradition 🙂 Thanks for the post
PJ says
I went home for Nagpanchami this year and got all the goodies :). Now I want to have that Tambit!!!
Rajani says
So, Nagapanchami is a good time to visit people in Karnataka..With so much ladoos at home, they are bound to share some ;P...
Its nice that your father sends these across these to you. Makes one happy to receive a parcel from one's parents and all the more if there is some edible in there 😉
harini says
Love them!!
Preeti Garg says
Fantastic recipe.
veena says
I miss my place seeing all these karnataka recipes...brings back the nag panchami memories and the swing that there tied to the tree...looks lovely
Gayathri Kumar says
Looks very delicious Archana. You have explained the festival very well..