Tambittu is a rice flour and jaggery preparation and is popularly paired with chigali ( sesame laddu) as an offering . Semolina/ wheat flour are also used in this preparation. With ghee, jaggery, desiccated coconut flavored with cardamom, this delicious unde is very nutritive evening snack. This can be stored for a week without refrigeration.

  • Ease - moderate
  • Time - 1/2 hour
  • makes - 20 laddus/undes
  • Chiroti rava (fine semolina ) - 250 gms
  • Jaggery - 200 gms
  • Grated desiccated coconut - 1 cup
  • Ghee - 1/2 cup
  • cardamom - 4
  • Cloves - 3

  • In a thick bottomed kadai/wok roast rava with little ghee till aroma wafts keep aside
  • In the same wok dissolve jaggery in half cup water and boil, concentrate till syrup becomes sticky.
  • Add coconut, ghee, and mix well, add roasted semolina and fold well
  • Add powdered cardamom and clove.
  • Fold well again and let it cool.
  • Make lemon sized balls/ laddus
  • I use unde bella (a kind of jaggrry)- gives taste and binding
  • Jagerry should be concentrated correctly else laddus/unde would not bind. collapse - sticky syrup consistency.
  • Too thick - thread consistency syrup will make the unde/laddu very hard.
  • Do not add cardamom to boiling mixture - you will lose aroma