Tambittu Ladoo Recipe North Karnataka Special

Tambittu Ladoo Recipe North Karnataka Special is a unique dish of Karnataka to celebrate Nagara Panchami. Tambittu is nothing but Ladoo made of Roasted Bengal gram and jaggery.

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Festival Of Nag Panchami

Naga Chavithi and Naga Panchami are the festivals to worship Nag Devatas (Serpent Gods). Naga Chavithi is mainly a women’s festival. Naga Chavithi is celebrated all over India. Especially in Karnataka and Maharashtra by women for their well-being and their children and family.

On this day women keep fast and observe Naga Puja. They offer milk to Sarpa Devata at the Hutta or Valmeekam or Putta (snake pits). In homes clay idols of Naga are worshipped. Or the idol made of silver and copper is also used.

How Naga Pooja is Performed?

Naagara Panchami is a celebrated-on 5th day of Shravana month or Shravana maasa. People go to temples and snake pits and they worship the snakes. They offer milk to the Cobras. Turmeric and yellow flowers are used in the pooja and are considered as precious.

Nag Panchami Special Recipes

There are so many special dishes made on this day. It is believed that rice dishes and laddus are liked by Naaga devata. Varieties of dishes like Halbai, Kadabu, Ladoo (unde), Arishina ele Kadabu, Ellu panchakajjaya etc., The dishes or recipes prepared on Nagara Panchami vary from region to region. One such special dish of Karnataka to celebrate Nagara Panchami is Tambittu Unde or Roasted Bengal gram Ladoo.

How Tambittu Ladoo is Made.

Ingredients:

• Putane or Roasted Bengal Gram: Four bowls
• Ghee: One and a half bowl
• Jaggery: Two and a half bowls
• Dry coconut: One bowl
• White Sesame: Half Bowl
• Khuskhus or Poppy Seeds: Two teaspoons
• Dry fruits mix: Two teaspoons
• Cardamom Powder: One teaspoon

Preparation

Step 1

Ground Putane or roasted Bengal gram in a mixer to make a fine powder.

Step 2

Dry roast grated coconut (dry), White sesame and poppy seeds.

Step 3

Put two teaspoons of ghee in a pan and add dry fruits and fry them.

Step 4

Add one bowl of ghee and melt it. Then add jaggery and melt it in ghee. When jaggery starts bubbling then switch off the flame.

Tambittu Ladoo Recipe North Karnataka Special

Making Ladoos

Take a small portion of the ladoo mixture and add hot jaggery. Mix it and start making ladoos immediately as Putane/ Roasted Bengal Gram powder becomes dry very quickly and it becomes tough to shape ladoos. Apply ghee on your hands because the temperature of the mixture is hot.

Shape ladoos in a circular shape and then press both ends to make them flat. The flattened shape of the ladoo is the uniqueness of this recipe.

Repeat the procedure with the remaining ladoo mixture and jaggery. If jaggery becomes hard then put it on the flame and melt it again.

Tambittu Ladoo Recipe North Karnataka Special

Recipe by Manjiri's FoodsCourse: Sweets and DessertsDifficulty: Medium

Servings

16

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Tambittu Ladoo or Tambittu Unde is a North Karnataka special sweet prepared usually on Festivals such as Nag Panchami, Gouri Habba and Shivaratri.

Ingredients

• 1. Putane or Roasted Bengal Gram: Four bowls

• 2. Ghee: One and a half bowl

• 3. Jaggery: Two and a half bowls

• 4. Dry coconut: One bowl

• 5. White Sesame: Half Bowl

• 6. Khuskhus or Poppy Seeds: Two teaspoons

• 7. Dry fruits mix: Two teaspoons

• 8. Cardamom Powder: One teaspoon

Directions

• Ground Putane or roasted Bengal gram in a mixer to make a fine powder.
• Dry roast grated coconut (dry), White sesame and poppy seeds.
• Put two teaspoons of ghee in a pan and add dry fruits and fry them.
• Add one bowl of ghee and melt it. Then add jaggery and melt it in ghee. When jaggery starts bubbling then switch off the flame.
• Take a small portion of the ladoo mixture and add hot jaggery. Mix it and start making ladoos immediately as Putane/ Roasted Bengal Gram powder becomes dry very quickly and it becomes tough to shape ladoos. Apply ghee on your hands because the temperature of the mixture is hot.
• Shape ladoos in a circular shape and then press both ends to make them flat. The flattened shape of the ladoo is the uniqueness of this recipe.
• Repeat the procedure with the remaining ladoo mixture and jaggery. If jaggery becomes hard then put it on the flame and melt it again.

Notes

• You can add powdered sugar instead of jaggery. In that case, you have to roast the Putane powder in ghee and then add sugar to it. 
• If ladoo mixture becomes too dry heal two spoons of ghee and add.

Important Tips

1. As Putane becomes soft over time, it will not be grounded finely. In that case, roast Putane till they become crisp and then grind.
2. Once the jaggery is added do not waste the time, start making ladoos immediately. otherwise, the mixture becomes dry and it is impossible to bind the ladoos.
3. If jaggery becomes thick or hard. Heat it and melt it again.
4. If ladoo mixture becomes too dry heal two spoons of ghee and add.
5. Store ladoos in an air-tight container and use them for a month.
6. You can add powdered sugar instead of jaggery. In that case, you have to roast the Putane powder in ghee and then add sugar to it. 

Links To other recipes

Khantoli Recipe

Ganesh Chaturthi Special Recipes

Shravan Special recipe

Krishna Janmashtami Special Recipes

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