Thambittu | Akki Thambittu recipe with step by step photos and short video. Akki Thambittu unde is a traditional Karnataka sweet made during Maha shivratri festival . Its a quick and easy sweet recipe made with rice flour , peanuts , dry coconut , fried gram and jaggery . As festival is around the corner made this traditional sweet . This thambittu can also be refereed as Rice Flour Laddu. As Akki means rice in Kannada and unde is ladoo.
Rather than following a traditional method , I have opted a shortcut method of using Rice flour to make Akki Thambittu Unde. To make authentic thambittu , rice grains are washed and dried in shade . Later dry roasted till aromatic, then milled along with fried gram and other ingredients are added and laddu's are formed . To make such authentic version of this dish one needs to do it in larger quantities as you need to mill it. Another alternative is you can use mixer jar to make fine powder , sieve and use . But to be frank here , I feel its not worth taking all time and efforts to make such authentic version as there is no much difference in taste .
Traditionally thambittu is made on festive day and shaped has diya (deepa) and is called Thambittu Deepa . By litting all diya's "aarthi " is performed to Lord called as "Tambittu aarti " . This ritual is followed since ages and is one of the most important ritual on Maha shivratri day . Later Thambittu unde is distributed among devotees as Prasada.
Making thambittu is lot more easier , just dry roast all dry ingredients . Make a jaggery syrup and bind everything together. Thambittu is little dry in texture and bit harder when compared to other laddo's. But getting a right consistency of jaggery syrup will help to get those perfect Thambittu Unde. While making Jageery syrup just before you get 1 string consistency turn off the stove and quickly add 1 tablespoon of ghee , this prevents from further solidifying of jaggery syrup. Then immediately mix syrup with dry ingredients and bind together to form ladoo's.
Few other Laddu recipes on blog are :
RECIPE CARD FOR THAMBITTU | AKKI THAMBITTU
Thambittu | Akki Thambittu Recipe
Equipment
- Flat Pan
- Mixer Jar or Blender
- Spatula
Ingredients
- 1 cup Rice flour
- ⅔ cup Fried gram
- ½ cup Groundnuts
- ⅓ cup Dry coconut
- 2 tablespoon Sesame seeds
- 1 ⅛ Cup Jaggery powder
- ⅓ cup Water
- ½ teaspoon Cardamom powder
- ¼ teaspoon Ginger powder
- 3 tablespoon Ghee / Clarified butter
Instructions
- In a wide pan , dry roast fried gram for 2 minutes.
- Transfer roasted fried gram to a blender and blend to a fine powder.
- Transfer fried gram powder to a wide plate.
- Now take 1 cup of rice flour in the same pan and dry roast for 5-6 minutes on a medium heat or till steam starts to escape from flour.
- Add roasted flour into same wide plate along with fried gram powder.
- Dry roast groundnuts till skin starts to peel off.
- Remove skin and transfer into a mixer jar. Blitz / pulse for a second to get crushed peanuts .
- Add this into the same plate along with rice flour and fried gram powder.
- Dry roast dry coconut and sesame seeds for 2-3 minutes on a medium flame and transfer into the plate with other ingredients.
- Add cardamom powder , ginger powder and mix well.
- Add 2 tablespoon of ghee / clarified butter and crumble well with hands.
- Make a well at the center of the flour and set aside.
- Warm ⅓ cup of water in a pan and add 1 cup and 2 tablespoon of jaggery powder into it.
- Keep on medium heat and bring it to boil. When it starts to bubble , just check between fingers for sticky consistency .
- Just before its about to form 1 string consistency , turn off the stove and add 1 tablespoon of ghee / clarified butter and quickly stir in.
- Pour jaggery syrup into the center of the dry ingredients and mix well everything.
- Grease hands with ghee and take a portion of the mixture and bind together to form balls.
- Thambittu is ready to serve. Store it in a air tight container ,it has a good shelf life and stays good for about 15-20 days without refrigerator.
Video
Notes
- Jaggery Syrup consistency is most important here. Once jaggery melts and starts to bubble , check between fingers to find whether its sticky enough to bind together. Do not wait till 1 string consistency , just before you get a string consistency turn off the stove and add ghee.
- If syrup is too thin then you may not be able to bind together , if it reaches a string consistency then ladoo becomes very hard.
- Ladoo tends to become harder even after binding , so make sure to add ghee when syrup starts to bubble.
Step by Step Directions to make Thambittu Recipe :
In a wide pan , dry roast fried gram for 2 minutes.
Transfer roasted fried gram to a blender and blend to a fine powder.
Transfer fried gram powder to a wide plate.
Now take 1 cup of rice flour in the same pan and dry roast for 5-6 minutes on a medium heat or till steam starts to escape from flour.
Add roasted flour into same wide plate along with fried gram powder.
Dry roast groundnuts till skin starts to peel off.
Remove skin and transfer into a mixer jar. Blitz / pulse for a second to get crushed peanuts .
Add this into the same plate along with rice flour and fried gram powder.
Dry roast dry coconut and sesame seeds for 2-3 minutes on a medium flame and transfer into the plate with other ingredients.
Add cardamom powder , ginger powder and mix well.
Add 2 tablespoon of ghee / clarified butter and crumble well with hands.
Make a well at the center of the flour and set aside.
Warm ⅓ cup of water in a pan and add 1 cup and 2 tablespoon of jaggery powder into it.
Keep on medium heat and bring it to boil. When it starts to bubble , just check between fingers for sticky consistency .
Just before its about to form 1 string consistency , turn off the stove and add 1 tablespoon of ghee / clarified butter and quickly stir in.
Pour jaggery syrup into the center of the dry ingredients and mix well everything.
Mix well together.
Grease hands with ghee and take a portion of the mixture and bind together to form balls.
Thambittu is ready to serve. Store it in a air tight container ,it has a good shelf life and stays good for about 15-20 days without refrigerator.
Shreedevi
I tried this and it came out delicious. Thanks!
Muktha
Thanks Shreedevi 😊