Number of Laddoos: 25 of the above size
How long it takes: 1 hour
So here is what I prepared last week on the occasion of “Janmashtami”. I know if I had put this up 2 weeks earlier, at least somebody here may have taken it as a chance to try these out. Anyway, these Laddoos now add to the long list of laddoos on this blog.
Thambittu is roasted rice atta readily available in almost widely for about a month around Janmashtami. This Laddoo is the delicacy of the Udupi bramhin community. I borrowed this recipe from a friend of mine and having tried it out, I thought I would share widely. Now, I also found that first time around it might turn out hard to get this perfect but subsequently one can adjust the jaggery syrup to the right level so that the laddoos turn out yummy! So here goes:
What you need to have:
1. Thambittu (roasted rice atta) 1/2 cup
2. Hurikadle powder -1/2 cup (Dalia dal powder)
3. Peanuts -1/4 cup (coarse powder)
4. Poppy seeds – 1/2 Teaspoon
5. Sesame seeds – 1 Teaspoon
6. Cashews – 10
7. Dry dates – 2 (grated)
8. Dry coconut (copra) – 1/2 cup (grated)
9. Ordinary jaggery – 1/2 cup
10. Chikki jaggery – 1/4 cup
11. Cardamom -10-15
12. Pure ghee – 1 Tablespoon in all
Ingredients of thambittu laddoo
Other ingredients of the dish
Grated copra & jaggery
What you do with what you have:
1. Place a skillet on low/medium flame and roast dalia dal till crispy. Make sure you do not burn it. (The colour of dal should be in tact.)
Dalia dal being roasted
2. Place the same kettle and roast peanuts till you get a pleasant aroma you are able to peal out the nuts. On cooling peal it and keep it aside. Peel cardamom too.
Peanuts being roasted
3. Roast grated copra on lo flame till crispy and you get a pleasant aroma.
Grated copra being roasted
4. Place a spatula and roast washed and drained sesame seeds till it splutters.
Seasame seeds being roasted
5. Place a spatula and roast poppy seeds in it till it changes the colour and oozes out a pleasant aroma.
Poppy seeds being roasted
6. Place a spatula with 1/2 teaspoon ghee in it and when heated add chopped cashews in it and fry till done.
Chopped cashews being fried in ghee
7. Powder roasted peanuts, copra, poppy seeds, cardamom into a coarse powder in the mixer. Just add roasted sesame and also grated dates and mix it to the powder. Also powder roasted Dalia dal in the mixer and sieve with Thambittu.
Peanuts,copra, poppy seeds and cardamom powder
8. Just transfer the laddoo mix to a plate for a closer view. This includes thambittu- dalia dal powder mix, and the powder from step-7 and roasted cashews.
Thambittu laddoo mix
9. Place a skillet with grated jaggery in it and add 1/3 cup water to it and bring it to boil on medium/low flame. Just strain it on a cloth to get rid of any fine mud articles which is usually fine in jaggery. Bring it to little less than even 1 string consistency and just before switching off add 2 teaspoons of pure ghee and stir it well, switch off the flame and add the laddoo mix from step-8 to it and give a strong stir till it is evenly mixed..
Jaggery syrup on medium flame
Laddoo mix being mixed with jaggery syrup
10. Make round laddoos applying a little ghee to your palm of required size and will be medium hard in consistency in a span of 10 hours at room temperature. You can transfer it to an air tight container after cooling. These laddoos are really yummy !!!!
Ready to serve thambittu laddoos
Good to remember:
1. Thambittu need not be roasted as it is already available roasted.
2. I have added grated dry dates as additional dry fruit to make it tastier. One can even add walnuts, pistachio if at home.
3. I have mixed 2 different varieties of jaggery for the syrup. Using only chikki jaggery would render the Laddoos too hard.
4. Again Dalia dal powder helps make the Laddoos soft enough for a bite rather than broken with a mortar and pestle. Because of the interaction between the jaggery and the sticky rice atta and the dal, you may have to try minor change in proportion to get this perfect.