Allergens in Thambuttu: milk, sesame.
Ingredients
Quantities for 4.
- 1 cup Ragi Flour
- 10 soft, pitted and mashed Datesstands in for the mashed ripe banana of the traditional thambuttu, giving the same sweetness and binding
- 3 tbsp, grated Jaggery
- 1/2 cup fresh grated Coconut
- 2 tbsp Sesame
- 2 tbsp, melted Ghee
- 1/4 tsp, powdered Cardamomoptional
- 1 tbsp Honeydrizzled over at the tableoptional
- a pinch Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Roast the ragi flour first and let it cool to just-warm; hot flour melts the jaggery into syrup and the mixture will not hold together.
- Mash the dates thoroughly with the back of a spoon, or warm them for a minute in a little water first if they are dry.
- Grate the jaggery rather than chopping it so it disappears evenly into the flour.
Method
- Dry-roast the ragi flour in a heavy pan over low heat, stirring constantly, for 8 minutes until it darkens slightly and smells nutty.Low heat and constant stirring. Ragi catches at the base without warning and burnt ragi tastes acrid all the way through.
- Tip the flour onto a plate to stop it cooking and spread it out to cool for 5 minutes.
- In the same pan, toast the sesame seeds for 90 seconds until they pop and turn one shade darker.
- Put the warm ragi flour, mashed dates, grated jaggery, coconut, sesame and salt in a wide bowl.
- Rub everything together with your fingertips for 2 minutes until the jaggery is no longer visible as lumps.
- Pour over the melted ghee and the cardamom and work it in until the mixture darkens and starts holding its shape when squeezed.If it stays crumbly add ghee half a teaspoon at a time; too much at once makes it greasy and heavy.
- Take a fistful and squeeze it firmly in your closed hand, then press it into a rough round about 5 cm across.
- Repeat with the rest of the mixture; you should get 8 to 10 rounds.
- Serve at room temperature, with a drizzle of honey over each if you like.Thambuttu is meant to be dense and just short of dry. Served with a glass of buttermilk or hot tea, not on its own.
Storage
Keeps 4 days in an airtight box at room temperature and a week refrigerated. Bring back to room temperature before eating; cold thambuttu is hard and crumbly.
Nutrition Good estimate
One serving of Thambuttu (127 g) is about 458 calories, or 359 calories per 100 g.
Low protein: 6 g a serving, 5% of the calories
| Per serving127 g | Per 100 g | |
|---|---|---|
| Calories | 458 kcal | 359 kcal |
| Protein | 5.5 g | 4 g |
| Carbohydrate | 85.7 g | 67 g |
| of which sugars | 56.6 g | 44 g |
| Fibre | 6.6 g | 5 g |
| Fat | 13.3 g | 10 g |
| of which saturated | 7.4 g | 6 g |
| of which unsaturated | 5.1 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for jaggery, ragi flour. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.