Go Back Email Link
+ servings
Thambittu Recipe
Print Pin
5 from 4 votes

Thambittu | Akki Thambittu Recipe

Thambittu is a sweet from Karnataka made during Mahashivaratri festiva made with Rice flour , fried gram , peanuts and jaggery.
Course Dessert, Sweets
Cuisine Indian, Karnataka, South India
Keyword Festivals, Sweets
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 Makes
Calories 224kcal
Author Muktha H S


  • Flat Pan
  • Mixer Jar or Blender
  • Spatula


  • 1 cup Rice flour
  • cup Fried gram
  • ½ cup Groundnuts
  • cup Dry coconut
  • 2 tablespoon Sesame seeds
  • 1 ⅛ Cup Jaggery powder
  • cup Water
  • ½ teaspoon Cardamom powder
  • ¼ teaspoon Ginger powder
  • 3 tablespoon Ghee / Clarified butter


  • 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.



  • 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.


Calories: 224kcal