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.