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August 10, 2020 Indian Sweets

TAMbittu – Edible rice lamps

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Tambittu or Akki tambittu is a rice preparation  with jaggery and nuts and is offered to the god by making lamps out of them. These lamps are then served as prasada. The burnt part of the Tambittu along with ghee gives it a very toasty flavour which tastes heavenly. Tambittu has all the ingredients with natural oil  to keep the body moisturised. It is also served as snacks to kids with lot of nutrients in it. I love Tambittu and I make it all around the year.
Tambittu Deepa Aarati is specially done during Shravana Maasa which is late July to third week of August.  Tambittu Deepa is so soothing on eyes and the aroma of the ghee lit deepas in the tambittu is so festive. Please do try this festive season and let me know how you like it. Also the other sweets to try this season are Hesaru bele paayasa, Obattu, Kobbari mithai, Karigadubu.
Tambittu or Akki tambittu is a rice preparation with jaggery and nuts and is offered to the god by making lamps out of them & are then served as prasada.
Tambittu or Akki tambittu is a rice preparation with jaggery and nuts and is offered to the god by making lamps out of them & are then served as prasada.
Ingredients
1 cup – Rice
1 cup – Jaggery
3/4 cup – Peanuts
3/4 cup – Dry coconut
1 Tbsp – White Sesame
1 Tbsp – Fried gram
Elaichi to taste
Tambittu or Akki tambittu is a rice preparation with jaggery and nuts and is offered to the god by making lamps out of them & are then served as prasada.
Method
Soak rice for 2 hours, drain it and spread it on a muslin cloth and air dry it for an hour.
Grind it into fine powder along with elaichi in a dry grinder jar.
Dry roast peanuts in a wok and remove the peel. Pound them in a mortar pestle to coarse powder. Not too fine.
Grate the dry coconut finely.
Dry roast sesame lightly to just crisp it up.
Pound the fried gram into coarse powder.
Add grated coconut, peanut powder, sesame, fried gram and rice powder and mix well.
In a heavy bottom add jaggery to half a cup of water and get it to 2 string consistency.
Add the rice mixture to the syrup and on a low flame cook till the mixtures starts leaving the sides of the pan.
Grease your palms with ghee, take a Tbsp of the dough and roll them into small balls.
To make the lamps, press the balls with your thumb to make a depression in the centre.
Fill it with ghee and place a ghee soaked wick.
Light it and let the light burn completely.
Remove the remaining wick and discard. Take the lamps between your palms and roll them into balls and serve.
The burnt part of the dough along with the ghee gives it a very toasty flavour to tambittu.
You can serve Tambittu without lighting them as well.
Tambittu or Akki tambittu is a rice preparation with jaggery and nuts and is offered to the god by making lamps out of them & are then served as prasada.
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Tambittu - Rice edible lamps
 
Tambittu or Akki tambittu is a rice preparation with jaggery and nuts and is offered to the god by making lamps out of them & are then served as prasada.
Ingredients
  • 1 cup - Rice
  • 1 cup - Jaggery
  • ¾ cup - Peanuts
  • ¾ cup - Dry coconut
  • 1 Tbsp - White Sesame
  • 1 Tbsp - Fried gram
  • Elaichi to taste
Instructions
  1. Soak rice for 2 hours, drain it and spread it on a muslin cloth and air dry it for an hour.
  2. Grind it into fine powder along with elaichi in a dry grinder jar.
  3. Dry roast peanuts in a wok and remove the peel. Pound them in a mortar pestle to coarse powder. Not too fine.
  4. Grate the dry coconut finely.
  5. Dry roast sesame lightly to just crisp it up.
  6. Pound the fried gram into coarse powder.
  7. Add grated coconut, peanut powder, sesame, fried gram and rice powder and mix well.
  8. In a heavy bottom add jaggery to half a cup of water and get it to 2 string consistency.
  9. Add the rice mixture to the syrup and on a low flame cook till the mixtures starts leaving the sides of the pan.
  10. Grease your palms with ghee, take a Tbsp of the dough and roll them into small balls.
  11. To make the lamps, press the balls with your thumb to make a depression in the centre.
  12. Fill it with ghee and place a ghee soaked wick.
  13. Light it and let the light burn completely.
  14. Remove the remaining wick and discard. Take the lamps between your palms and roll them into balls and serve.
  15. The burnt part of the dough along with the ghee gives it a very toasty flavour to tambittu.
  16. You can serve Tambittu without lighting them as well.
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Categories: Indian Sweets Tags: basic, delicious, festive, food photography, food styling, foodart, foodgasm, foodie, foodlove, foodphotography, foodporn, foodstyling, healthy, homemade, Indian, indianblogger, ingredient, madaboutkitchen, photography, recipe, rusticphotography, Shravana sweets, Simple, southindian, sweet, Tambittu, tambittu deepa, Tambittu lamps

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About Madhuri

An accessory designer,an artist, a mother of a toddler and someone who loves cooking, trying my hand on blogging as well. Cooking for me is no different from painting or designing a lamp. It gives the same joy of playing with taste, texture like i get while playing with colours.

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