Thambittu | Thambittu Recipe | How to make Thambittu

Thambittu or multi-grain laddu

Thambittu, or multi-grain laddu, is a food that gets excellent marks for its taste and nutritional value. This sweet dish is made on the auspicious day of Maha Shivaratri as an offering to the Lord. Because it's among the first in the line of healthy snacks, you can also make it any other time to benefit from the fine qualities of thambittu.

Thambittu is a dish native to Karnataka.

If you want to make a snack, especially for children, you should consider thambittu because it is rich in nutrients. This food deserves another spotlight on it, as it is not a deep-fried item. All these traits should make you keen to know how to make thambittu.

What are the main items of the recipe of thambittu? Rice, moong and wheat are the key ingredients. Groundnuts, sesame seeds, poppy seeds and roasted gram are some of the other items. Dry coconut gratings and cardamom powder are also on the list of items you need to prepare thambittu.

All the above items in the thambittu or multi-grain laddu recipe work together to cast a lip-smacking spell on your taste buds.

This thambittu recipe has a feather in its cap, because it does not use ghee.

Use dry grapes, cashew nuts and almonds to boost the taste of thambittu even higher. Fry them, preferably with home-made ghee, if it's not a concern, and add it to the ground mixture.

Thambittu will remain in good condition, at room temperature, for about six days.

It is almost a tradition to make murrukku and or kodubale along with thambittu.

Enjoy thambittu with a hot cup of chocolate milk, coffee or tea and murrukku or kodubale, glancing over the newspaper, reading your favorite novel or just watching the world pass by.

jolada rotti
Jolada rotti or jowar roti, like methi chapathi, is said to offer excellent health benefits.

Quantity: 8-10 thambittus


1. Moong dal / hesaru bele / split mung gram 1/4 cup
2. Wheat 1/4 cup
3. Rice 1/4 cup
4. Groundnut 1/4 cup
5. Roasted gram 1/4 cup
6. Sesame seeds 1 tablespoon
7. Poppy seeds 1 teaspoon
8. Dry coconut gratings 1/4 cup
9. Jaggery pieces 1 cup
10. Cardamom powder 1/2 teaspoon
11. Water 1/2 cup

How to make Thambittu?

1. Soak jaggery in water.

Keep aside.
2. Heat a thick bottom kadai.

First, fry the item on medium flame.

Next, when the item begins to change its color, turn the flame to low and fry.
3. Add moong dal.

Fry till the dal turns to golden-brown.

Transfer to a wide plate.
4. Add wheat.

Fry till these splutters.

Transfer to the plate.
5. Add rice.

Fry till the rice turns to light golden-brown.

Transfer to the plate.
6. Add groundnut.

Fry till the nuts get some brown spots.

Transfer to a different utensil.
7. Add poppy seeds.

Fry till the seeds splutter.

If the kadai is very hot and if you add poppy seeds to it, these may start to burn. In such a case, lift the kadai and hold it above the flame and fry.

Transfer to a utensil.
8. Add sesame seeds.

Fry till the seeds splutter.

Transfer to the utensil containing poppy seeds.
9. Add roasted groundnuts to a mixer jar.

Switch-on and off twice to get a very coarse texture.

Transfer to a utensil.

If you do not like to eat the groundnut in its coarse form, grind the groundnut to a powder.
10. Add roasted gram.

Grind to a powder.

Transfer to the utensil.
11. Add roasted moong, wheat and rice.

Grind to a very fine powder.

If you cannot grind the mixture finely, then sieve it and use the flour only.

Transfer to the utensil.
12. Add coconut, cardamom powder, poppy and sesame seeds to the
ground flour.


Set aside 1/4 cup of the mixture.
13. Heat the utensil containing jaggery.


Cook till the pieces dissolve.

Strain the syrup slowly to a thick-bottom utensil.
14. Keep the flame to low.

Bring the jaggery syrup to boil.

Boil for 5-6 minutes or till foam forms on the surface.
15. Add 3/4 of the jaggery syrup to the flour mixture.

Mix to get a mixture that is completely moist.

If required, add the remaining syrup and or flour mixture. Mix.

If the mixture becomes very soft, then grind the required quantity of roasted gram and add the flour to the mixture and mix.

If the mixture becomes hard, then sprinkle a few teaspoons of milk and mix.
16. Make balls of desired size, when you can handle the mixture.
17. Thambittu or multi-grain laddu is ready.

thambittu final

TIPS Thambittu
1. Dry fry cashew nuts and almonds or fry thes in ghee and add it to the mixture in Step 12.
2. Use moong whole or hesaru kaalu, instead of split moong dal or hesaru bele, to make thambittu more nutritious. However, the thambittu would be less tasty.
3. Add a tablespoon of ghee to the mixture to make it more rich, in Step 12.
4. Use the leftover jaggery syrup, if any, in a juice or payasam.