Another sweet for the line of festivals coming up. This sweet is also from Karnataka and is made for Nagara Panchmi as offering/naivedya to Nagappa (snake god). It is made from roasted gram dal/fried gram/puthani/huri gadale/kadale pappu/daria/chutney dal, whew! a lot of names for one ingredient. I learnt this recipe from my mother and is mainly made in North Karnataka. In South, another type of tambittu similar to ‘sajjige‘ is made. This is a very easy ladoo/unde to make. You can even cut them into barfis but for Nagara Panchmi they need to be in the shape as shown in my hand below. I am not an expert in making that shape for unde/ladoo like my mother. Add cashews, almonds if you want.
Tambittu | Puthani Unde | How to make tambittu for Naga Panchmi
Prep time
Cook time
Total time
Tambittu/Puthani unde/ladoo for Naga Panchmi
Author: Vindhya Desai
Recipe type: Sweet
Cuisine: Indian
Serves: 15 ladoos
Ingredients
- 1 Cup puthani/daria/huri gadale
- ⅔ Cup grated/cut pieces soft jaggery/gur
- ½ Cup desi ghee
- ¼ Cup desiccated coconut
Method
- 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
Notes
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
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
Stepwise:
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
