Thambittu unde are traditional sweet balls made of flour, dried coconut, jaggery and ghee. These ladoo are usually prepared for festivals like nagar panchami, Gauri pooja and even during ganesh chaturthi.
For best results follow my detailed step-by-step photo instructions and tips.
optional - Dry roast peanuts until golden and aromatic. Cool and remove the skin. Pulse them just once or twice in a mixer. The idea is to split them. You can crush them. Do not powder.
Dry roast fried gram just for 1 to 2 mins until hot. Remove them to a plate.
Next dry roast coconut just until hot. Remove to a plate. Keep them separate from fried gram.
Then roast sesame seeds until they begin to splutter. Set this aside with coconut.
Make a fine powder of fried gram. Set aside 2 tbsp of powder in a small cup.
Making thambittu unde
Heat ghee in a wide pan. Then add grated jaggery.
Begin to heat this until jaggery dissolves completely and begins to bubble. Some kinds of jaggery may not blend well with ghee, its just fine. Take off from the stove.
Make sure you set aside 2 tbsp of fried gram powder. Quickly add cardamom powder, fried gram flour, coconut, sesame, poppy seeds and peanuts.
Mix well with the jaggery syrup. The mixture must be well binded. If it looks too sticky you can add the 2 tbsp of powder that was set aside.
The entire mixture comes down to warm temperature quickly. Grease your hands and then begin to make unde or balls. You will be able to make about 11 ladoos. Be quick and roll them as soon as possible since thambittu turns dry when it cools down.
Store thambittu unde in air tight jar and use up within 2 weeks.