Thambuttu

Celebrated during Huthri, the joyous Kodava harvest festival in December, Thambuttu is an unbaked, energy-dense sweet uniting ripe local bananas with fragrant roasted red rice flour (Thambuttu Thari). Hand-kneaded with toasted sesame seeds and cardamom-spiced jaggery syrup, the luscious paste is shaped, drenched in warm melted ghee, and showered with freshly grated coconut. It offers instant nourishing warmth against the winter chill.

Recipe Details

Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 4–6
Cuisine: Kodava / Kodagu
Course: Dessert / Festive Harvest Sweet

Equipment

Wide mixing bowl
Small roasting skillet

Ingredients

4 large ripe bananas (preferably sweet local Elakki variety)
1/2 cup roasted rice flour (Thambuttu Thari / roasted red rice powder)
1/4 cup thick organic jaggery syrup
2 tbsp white sesame seeds, dry-roasted
1/4 tsp green cardamom powder
2 tbsp pure desi ghee (melted)
1/2 cup freshly grated coconut (for garnish)

Method

Peel the ripe bananas and place them in a wide mixing bowl; mash thoroughly with a fork or clean fingers until smooth.
Heat a small dry skillet over low flame and toast the sesame seeds until golden and nutty; remove and let cool.
Add the roasted rice flour, roasted sesame seeds, cardamom powder, and strained jaggery syrup to the mashed bananas.
Knead the mixture together by hand until it forms a soft, cohesive, glossy sweet dough.
Portion the thambuttu onto serving plates or shallow bowls, shaping into soft mounds.
Drizzle generously with warm melted desi ghee.
Crown with a generous blanket of freshly grated coconut and serve immediately.

Notes

Serving Suggestion: Served warm during Huthri festivities, accompanied by a hot cup of freshly brewed Coorg estate coffee.
Storage & Make-Ahead: Best enjoyed fresh. Can be stored in an airtight container in the refrigerator for up to 2 days; bring to room temperature and top with warm ghee before serving.