Hurkadli Tambittu Recipe
Tambitu are uniquely shaped cylindrical ladoos used to perform Aarti.
Servings: 12 pieces
Calories:
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
Protips:
- Since the whole thing dries quickly, it is better to make the dough, if it can be called that, in small batches.