Karnataka Style Hurigadale Tambittu (Gram Flour Ladoo) – Traditional Indian Sweet

Karnataka Style Hurigadale Tambittu Recipe – Gram Flour Ladoo

The Karnataka Style Hurigadale Tambittu, also known as Gram Flour Ladoo, is a traditional and beloved sweet treat from the southern part of India. These soft, aromatic laddoos are made using gram flour (besan), jaggery, ghee, and dry coconut, with a dash of cardamom powder to enhance the flavor. A perfect balance of rich and nutty ingredients, these ladoos are the ideal dessert to round off any festive meal or simple family gathering.

This recipe is simple yet delightful, offering a warm, comforting texture with a subtle sweetness. The use of jaggery not only adds a natural sweetness but also brings a deeper, caramelized flavor that contrasts beautifully with the nuttiness of the roasted coconut and gram flour. These ladoos are especially popular during special occasions and festivals, making them a significant part of Karnataka’s culinary heritage.

Ingredients

Instructions

Preparation

1. Roast the Dry Coconut: Begin by heating a large kadai (a traditional Indian wok-like pan) on medium heat. Add the dry coconut (kopra) to the pan and dry roast it until it turns a light brown. This step should take about 10 to 15 minutes. Once roasted, remove the coconut from the pan and set it aside to cool.

2. Melt the Jaggery and Ghee: Clean the kadai and heat the ghee in it over low-medium heat. As the ghee melts, add the jaggery and allow it to dissolve completely. You will notice that the jaggery will begin to bubble and mix with the ghee. Stir continuously to avoid burning the mixture.

3. Add Cardamom Powder: As the jaggery begins to melt, add the cardamom powder into the mixture, stirring it well to infuse the fragrance throughout.

4. Incorporate the Gram Flour and Coconut: Gradually add the gram flour (besan) to the ghee-jaggery mixture, followed by the roasted dry coconut. Be sure to add the flour slowly, stirring constantly to ensure no lumps form. The consistency of the mixture will resemble a thick halwa at this stage.

5. Cook the Mixture: Continue cooking the mixture on low heat for an additional 5 minutes, stirring frequently. This will help the flour fully cook and absorb the flavors of ghee and jaggery.

6. Cool and Shape the Laddoos: Once the mixture has thickened and cooked through, remove it from the heat and allow it to cool slightly. When it is cool enough to handle, grease your palms with a little ghee or water. Take small portions of the mixture and shape them into round balls (ladoos).

7. Serve: Once all the ladoos are shaped, arrange them on a plate and serve them warm or at room temperature. These ladoos are best enjoyed fresh and are a wonderful dessert to share with family and friends.

Serving Suggestion

This Karnataka Style Hurigadale Tambittu pairs wonderfully with a simple, traditional meal of Togaribele Tovve (Dal) and Steamed Rice, making for a wholesome and satisfying lunch. It’s a perfect dessert for a weekday meal, adding a sweet note to the end of your culinary journey.

Recipe Summary

Nutritional Information (Approximate per serving)

Tips for Making Perfect Hurigadale Tambittu

• Consistent stirring: Keep stirring the gram flour mixture as it cooks to avoid lumps and ensure it cooks evenly.
• Adjust sweetness: Depending on your preference, you can adjust the amount of jaggery to make the ladoos sweeter or less sweet.
• Storage: These ladoos can be stored in an airtight container for up to a week. If the weather is warm, refrigerating them will help maintain their texture.

With its simple ingredients and easy-to-follow steps, Karnataka Style Hurigadale Tambittu is a must-try recipe that will bring joy to your kitchen and sweetness to your table.