Tambittu is a traditional Indian sweet that tastes delicious and fills one's body with energy and nutrition. This tambittu recipe has been widely enjoyed by the people of Karnataka, especially on special festival occasions or celebrations. It's a no-bake, wholesome dessert made from roasted chickpea flour, jaggery, and ghee, replete with rich nutty flavours. The balance of sweetness and earthiness derived from chickpea flour, the earthiness again partially compensated by sweet ghee, and the goodness that jaggery will provide make the dessert irresistible. Preparation of tambittu begins with roasting chickpea flour until golden and aromatic, releasing its natural nutty flavour. Mixed are roasted flour, powdered jaggery, cardamom, and ghee to provide a crumbly dough that can be moulded into small balls. Some variations in the tambittu recipe incorporate dry fruits, such as cashews, almonds, or coconut, that add more flavour and texture to the snack. This is one treat that is easy to prepare, with the richness of protein and fibre provided by the chickpea flour, and jaggery gives an even healthier twist on refined sugar. Tambittu isn't just a delectable snack; it provides a much-needed energy boost for perfect festive occasions, post-meal desserts, or quick energy nips during busy days. With straightforward ingredients and a satisfying taste, tambittu is a must-try recipe for anyone who loves traditional Indian sweets.

• 2 cup raw rice
• 5 tsp ghee
• 1 cup powdered jaggery

• Tambittu is a sweet South Indian simple dish made using only a few ingredients.
• The very first step is to prepare the rice flour.
• This is the raw material for the preparation of tambittu. Take 2 cups of raw rice and wash it in water several times so that the rice turns white and removes impurities.
• Then take the washed rice on a clean cloth or tray to dry properly. Later, grind this into a fine powder in a blender or mixer. This local flour is the essence of the tambittu.
• It has a distinct, slightly grainy texture that makes the final taste all the more enjoyable. Roast the ground rice powder in a pan on the medium flame. Roast on continuous stirring so that it does not get burned and till the flour releases a nice nutty smell.
• This is an essential step as it will bring out the richness of the taste of the rice, and the tambittu comes out with a roasted flavour that is simply delightful. Once roasted, take out the rice powder to a separate bowl and let it cool down.
• In the same pan, prepare the jaggery syrup, which serves as the sweetener and binding agent for the tambittu.
• Take 1 cup of powdered jaggery and heat it over low to medium flame. Stir the jaggery consistently as it melts, ensuring that no lumps remain. Continue heating until the jaggery transforms into a smooth, stringy syrup.
• To test the consistency, stretch a little quantity of the syrup between your fingers. If it threads like a thin string, then the syrup is ready.
• With jaggery syrup prepared, slowly pour in the roasted rice flour into the syrup while stirring vigorously to ensure a uniform mixture. This process requires patience to avoid lumps and to get a smooth and well-incorporated mixture.
• Once the rice flour well combines with the jaggery syrup, add 5 teaspoons of ghee. Ghee adds to the flavour, gives it a smooth feel, and acts as a binder in the mixture. Stir everything well so that the ghee gets absorbed completely and the dough comes as a single mass.
• Allow the mixture to cool slightly but not completely, as it needs to be warm for shaping.
• Roll small portions of the mixture into smooth, round balls using your palms. If the mixture feels too dry or crumbly, you can add a little more melted ghee to help with the binding.
• Repeat this process until all the dough is shaped into perfect tambittu balls. Tambittu is rather enjoyed fresh, with a soft texture and rich flavour.