To begin making the Karnataka Style Hurigadale Tambittu Recipe (Gram flour Ladoo Recipe), prep the ingredients and keep them ready.

Heat a pan over medium heat ; add the gram flour (besan) and roast on medium heat until you get a roasted aroma. The raw smell needs to go away. This will take around 7 to 10 minutes on medium heat. 

Stir in the dry coconut into the besan and roast it for another minute. Once done, turn off the heat, transfer the besan and coconut into a large kitchen paper towel and keep aside to cool.

Heat ghee in the same pan and allow it to melt. Once melted stir in the jaggery and allow it to melt as well. The jaggery will slowly start to bubble and combine with ghee. At this stage can add the cardamom powder and mix well.

Gradually stir in the add the flour and dry coconut mixture slowly and simultaneously keep mix it so that there are no lumps formed.

You will have a consistency of thick halwa, keep stirring for a couple of more minutes and turn it off the heat.

Allow the Hurigadale Tambittu mixture to cool little bit so that you can start making small ladoos.

Smear a little ghee palm and fingers. Take out small portion of the Hurigadale Tambittu mixture and roll it into a small bite size ladoos. Proceed the same way with the remaining Hurigadale Tambittu mixture.

Once ready, store the Hurigadale Tambittu in airtight boxes and it will last for 3 to 4 weeks when kept refrigerated. 

Serve the Karnataka Hurigadale Tambittu as a high protein sweet after lunch or dinner.