Tambittu | Puthani Unde | How to make tambittu for Naga Panchmi
Author: Vindhya Desai
Recipe type: Sweet
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 15 ladoos
- 1 Cup puthani/daria/huri gadale
- ⅔ Cup grated/cut pieces soft jaggery/gur
- ½ Cup desi ghee
- ¼ Cup desiccated coconut
- Dry grind desiccated coconut into a coarse powder. Keep aside
- In a mixer jar, take the puthani/fried gram/daria and pulse till it is a coarse powder
- In a heavy pan, heat ghee
- To this add grated/pieces of soft jaggery and let it start to melt
- When it completely melts and mixes with the ghee turn off heat
- Add coarsely ground desiccated coconut. Mix well
- To this add ground puthani/fried gram/daria powder. Start mixing
- When all dry powder has been mixed with ghee-jaggery mixture. Keep aside to cool
- As it sits,ghee gets absorbed and becomes little dry
- When it is cool and can be touched by hands, make ladoo/undes
- Enjoy them as prasada/prasadam
Add a pinch of elaichi powder if desired
Add more jaggery (3/4 Cup) if desired
When you mix dry powder completely into the ghee before it cools, transfer to a greased plate, pat and cut into barfis when slightly cool
Recipe by Food Of Interest at https://foodofinterest.com/tambittu/
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