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Monday, 3 October 2011

Tambittu or Rice Flour Laddu

We prepare Tambittu for Shivaratri and my friend Sridhar’s mom prepares the best Tambittus I have ever tasted. I have tried it umpteen number of times following her steps, but I have never been able to match that taste. Maybe the love with which she prepares is missing in my Tambittu ;)
Rice: 1 cup
Roasted gram dal: 1 cup
Peanut: ½ cup
Poppy seeds: 2-3 tsp
White sesame seeds: 2-3 tsp
Grated dry coconut: 1 cup
Jaggery: 2 cups
Cashew nut: 2-3 tsp
Raisins: 2-3 tsp
Cardamom powder: 1 tsp
Ghee: 2-3 tsp
Jaggery syrup
Grinded mixture

Dry roast rice till golden colour and allow it to cool. Dry roast peanuts and remove the skin. Dry roast white sesame seeds and poppy seeds separately and keep aside. Grind rice with roasted gram dal to a fine powder and keep aside. Coarsely grind dry coconut powder and add it to the rice powder. Roast cashew nut and raisins in ghee till golden brown and add to the rice powder. Add peanuts, cardamom powder, poppy seeds, white sesame seeds and mix well. Add the jaggery syrup slowly and see if you are able to make balls from the dough. The dough should not be too tight or too loose. Make laddus when the dough is still warm. Laddus taste better when cooled.

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