Puthani Tambittu Unde Recipe Roasted Gram Laddoo

 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.

Watch video below or scroll down for detailed ingredients list and step by step written recipe.

Hurigadale - puthani tambittu

 There is also Rice flour laddoo - Tambittu unde recipe which is made with rice flour and jaggery for Nag Panchami - Ganesh chaturthi 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

puthane - roasted gram - hurigadale

roasted til - sesame seeds

Gud - jaggery

ghee - clarified butter

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.

jaggery with water

melted jaggery

1. Put the jaggery syrup back in the pan and heat again on low flame.
2. Add the ground roasted gram powder, stirring and mixing all the time.
   
3. Add grated coconut, ghee, cardamom powder, roasted Sesame seeds, roasted poppy seeds.
   
4. Continue cooking on a low flame. The mixture will start to thicken.
   
5. Remove from fire and let cool a little.
6. 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.
   
7. 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 water.
• These tambittu laddoos are not made a perfect round. They are cylindrical in shape. That is a specialty of these laddoo.

You may also visit Rice flour laddoo - Tambittu unde. It is also a ganesh festival recipe.