1. Dry roast the wheat flour for a couple of minutes, or until the raw smell disappears; Saute continuously.... the flour would get burnt otherwise;
2. The flour should turn light brown in color. Remove from stove and keep aside
3. Take about 1.5 cups of water; Add few drops of ghee, jaggery and boil well until all the jaggery has melted.
4. Adjust sweetness according to taste.
5. Reduce heat to low; Add the elaichi powder, nuts and mix well;
6. Add the roasted flour little by little; Mix continuously so that no lumps are formed;
7. Remove from stove immediately and let it cool; After it cools, grease your hands with a few drops of oil/ghee and shape them into laddus/ laadus.
8. Store in airtight containers and enjoy. It's shelf live is about 3-5 days.

Note:
Thambittu is usually a little soft and not as hard as other laddus.
Its consistency is somewhere between halwa and laddus.

Courtesy: http://maneadige.blogspot.com/