27 July, 2017


Posted in : SWEETS / UNDE/LADDU / BURFI / HOLIGE/POORAN POLI / HALWA on by : Divya Suresh Tags:

Every year this tambittu is specially made on the day of nagara panchami, in our native (shikaripura, Karnataka), along with bisi tambittu..ie rice flour tambittu & chigali (black sesame seeds laddu). Bengal gram lentil/kadalebele/chana dal is used mainly in this recipe, along with small quantity of green gram lentil and whole wheat. Jaggery is used to obtain the sweetness and white sesame seeds and dry coconut are used as well. It is made and offered to God first, and then we distribute among family and friends. Feeling very glad to share this authentic, age old recipe from my native place.


      Ingredients : 

  • Kadalebele/bengal gram lentil – 1 cup (heaped)
  • Green gram lentil/hesarubele – 1/3 cup (heaped)
  • Whole wheat/godhi – 1/4 cup
  • Grated dry coconut – 1/2 to 3/4 cup
  • White sesame seeds – 2 tbsp
  • Jaggery – 1&1/4 cup
  • Cardamom powder – 1/4 tsp
  • Water to make jaggery syrup



  • Dry roast kadalebele, hesarubele, godhi and white sesame seeds separately on medium flame till light brown, without burning


  • Allow it to cool for a while and then grind into smooth powder (don’t grind sesame seeds)


  • Meanwhile make jaggery syrup (one string consistency)
  • Add grated dry coconut, roasted sesame seeds and cardamom powder to the ground lentil wheat powder and combine everything well


  • Pour the prepared jaggery syrup, little at once and mix everything to make a stiff dough

  • Pinch small portions and make tambittu like shown in the below picture