A simple gluten-free no-cook rice flour laddu popularly known as akki tambittu or akki unde in Kannada that we make for all the festivals! Here is the akki tambittu recipe with store-bought rice flour.
As I mentioned on my Garuda Panchami lunch menu post, we make sesame seeds laddu (chigali) and this rice flour laddu. You can prepare both the laddus effortlessly, and as we love it, I make these recipes without fail for all the festivals.
Traditionally this rice flour laddu is prepared with fresh rice flour or the homemade rice flour that we use for kozhukattai and other snacks. But I started making it with store-bough flour, and it comes out equally well.
There are different variations to this recipe, but ours is very straightforward with minimal ingredients. Please check the recipe notes for all variations.
It’s no-cook, and everything is raw, but trust me, folks, it’s delicious. You won’t get that raw taste. Guess what; you don’t need any special occasion to make this recipe. It’s a perfect recipe for those sweet tooth cravings.
Akki Tambittu Measurements-
Ok, the measurement that I have given below will yield only 5 to 6 small laddus. As we make it through the month of ashada/aadi for all the festivals like – Garuda Panchami, Mangala Gowri, Varalakshmi Vratham, Gowri Habba, and Vinayaka Chaturthi, I make it in a small amount every time.
You can double or triple the amount as per your needs. Also, adjust the jaggery amount as per your sweet preference.
Shelf Life of the Rice Flour Laddu-
As I make in small measures, we finish it on the same day. But one time, to test, I tried refrigerating, and it stayed good for five days.
The recipe is very straightforward. We need to mix the rice flour, jaggery, cardamom powder with very little water and ghee. The jaggery helps to bind the flour, and we need to make small balls, and that’s it. Tambittu is ready.
How to make Akki Tambittu with Store-Bought Rice Flour-
- In a mixing bowl, add the rice flour, jaggery, and cardamom powder. Mix it well.
- Now add the ghee and water and mix it and form a dough. If required, sprinkle some water. And form a dough.
- Pinch a small amount and shape into small balls. And that’s it. Rice flour laddus are ready.
Recipe Notes-
- If you are storing your rice flour in the refrigerator, bring it to room temperature or roast it slightly.
- And if you are using grated jaggery, you can pulse it along with the rice flour in a mixer jar so that the flour and jaggery blend well.
- As we are not making jaggery syrup or letting it melt, make sure your jaggery doesn’t contain any impurities. If you feel that you need to strain your jaggery, melt the jaggery in 1 tbsp of water and strain it. Use the jaggery water to form the dough.
- Instead of water, you can use milk to mix and form the dough, but the shelf life won’t be long enough.
- You can add more ghee for enhanced flavor.
- Along with rice flour, you can add roasted gram flour too. Also, add some crushed nuts or raisins for additional flavor.
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Akki Tambittu | Easy No-Cook Rice-Flour Laddu
Equipment
- Mixing bowl
Ingredients
- 2 tbsp rice flour
- 2 tbsp jaggery powdered
- ¼ tsp cardamom powder
- 1 tsp ghee
- 1 tsp water or as required (But not more than 3 tsps for this measure)
Instructions
- In a mixing bowl, add the rice flour, jaggery, and cardamom powder. Mix it well.
- Now add the ghee and water and mix it and form a dough. If required, sprinkle some water. And form a dough.
- Pinch a small amount and shape into small balls. And that’s it. Rice flour laddus are ready.
Notes
- If you are storing your rice flour in the refrigerator, bring it to room temperature or roast it slightly.
- And if you are using grated jaggery, you can pulse it along with the rice flour in a mixer jar so that the flour and jaggery blend well.
- As we are not making jaggery syrup or letting it melt, make sure your jaggery doesn’t contain any impurities. If you feel that you need to strain your jaggery, melt the jaggery in 1 tbsp of water and strain it. Use the jaggery water to form the dough.
- Instead of water, you can use milk to mix and form the dough, but the shelf life won’t be long enough.
- You can add more ghee for enhanced flavor.
- Along with rice flour, you can add roasted gram flour too. Also, add some crushed nuts or raisins for additional flavor.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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Is it safe to consume raw rice flour?
I have been making this for years now. We typically finish it off within 2 days. If you are concerned you can roast the rice flour and let it cool before making the laddu.
Such a easy and simple ladoo using rice flour. I always love such easy recipes where there is no need of consistency of syrup and we don’t need to worry whether it will come good or not.
True. Thanks Narmadha.
Interesting recipe, since we are having rice raw here, what is the shelf life of this?
So far I have stored it for up to 1 week in the fridge.
I am fond of ladoos , but this one is new to me . I remember my daughters friend bringing Chawal ke Ladoo to our place , but they involved lot of labour according to her . I never managed to get the recipe , all I remember they tasted fantastic . These seem simple , let me try !
Please do try. I am sure you will love it.
That is an interesting laddu. I am wondering about the raw taste. Since you say that there is no raw taste, I might try a small batch and check folks at home like it.
Please do try and you won’t get the raw taste. Thanks to the jaggery.
I love this laddu Srividhya, tastes really so good..I always wonder why we make it only on those special occasions and plan to do on regular days, still never do..:)..
I know the same in our household as well. I always end up making during festivals.