Kummayam recipe, Aadi kummayam recipe ~ Food Recipes

kummayam recipe

Kummayam recipe a traditional chettinad special sweet made on Aadi tuesdays or fridays.I have tasted this long back and loved it so much.So called up my athai to get this recipe with measures.My athai offered to send me the kummayam flour but then as this is the first time I am trying this sweet, wanted to try it from the scratch so made the kummayam flour first then tried the sweet.

This kummayam sweet is made during Aadi month and I came to know that this is a very healthy dish that is given to girls during puberty stage as its iron rich.This sweet can be made more like kali reducing ghee, check my notes for variations.If you have the kummayam flour in hand it is very easy to make, you can make the flour in bulk and store.

Do try this melt in the mouth kummayam sweet and enjoy.

kummayam recipe

Kummayam recipe

Kummayam recipe a traditional chettinad special sweet made during Aadi month.

For kummayam flour:

250 gms whole urad dal ((roughly 1 and 1/4 cups))
25 gms raw rice ((roughly 1 and 1/2 tbsp))
25 gms split yellow moong dal ((roughly 1 and 1/2 tbsp))

For kummayam:

1 heaped cup kummayam flour
1/2 cup jaggery
1/2 cup palm jaggery
1/4 cup ghee

Measure and take jaggery, palm jaggery in a sauce pan.Add water to it.Cook until jaggery completely dissolves.Strain to remove impurities.
Keep the syrup aside to cool down.Dry roast urad dal until golden, do not let it brown.Roast in low medium flame or low flame.Transfer to plate and set aside.
Next add raw rice roast until it puffs up.Transfer to plate and set aside.Dry roast moong dal.
Roast until golden,transfer to plate and set aside.Cool down completely then transfer to mixer jar.
Grind to a fine powder, let it cool down for a while.Then transfer to sieve and sieve well.Discard the coarse part.If the coarse mixture is more you can grind in next batch.
Now measure the flour, take 1 heaped cup of flour.Add a tsp of ghee, add the measured flour.
Roast until nice aroma comes.Set aside to cool down completely.Then add the roasted flour to the syrup.Both the syrup and flour should be cooled down else it will form lumps while mixing.Mix well to form a smooth thickish batter.If its too thick add little water only if needed.
Transfer the batter to a thick bottomed kadai. Cook in low flame, keep stirring to avoid lumps.Add ghee in intervals. Do not add the ghee fully, add it little by little.Add half of it and reserve the other half for serving. As it tends to absorb the ghee fully as you add it, do not add fully.
It starts to thicken.Add ghee and cook until it becomes thick and comes together as a ball.If you touch and see it should not stick that is the correct stage to switch off. Be careful while touching.

You can reduce ghee and make it more like kali too.
Roasting in low flame is very important, if it gets burnt then the whole dish will get spoiled.
If you prefer you can use jaggery itself replacing palm jaggery but traditionally both jaggery and palm jaggery are added and I recommend adding palm jaggery as it gives more flavour to this dish.
Use thick bottomed kadai for best results.I used my calcutta kadai.
The prepared kummayam flour can be stored in a clean container for about 6 months.You can refrigerate it.
If you are making in bulk, you can give to mill and grind for getting a more smoother fine texture.
Add remaining ghee while serving.

How to make kummayam recipe:

Measure and take jaggery, palm jaggery in a sauce pan.Add water to it.Cook until jaggery completely dissolves.Strain to remove impurities.
Keep the syrup aside to cool down.Dry roast urad dal until golden, do not let it brown.Roast in low medium flame or low flame.Transfer to plate and set aside.
Next add raw rice roast until it puffs up.Transfer to plate and set aside.Dry roast moong dal.
Roast until golden,transfer to plate and set aside.Cool down completely then transfer to mixer jar.
Grind to a fine powder, let it cool down for a while.Then transfer to sieve and sieve well.Discard the coarse part.If the coarse mixture is more you can grind in next batch.
Now measure the flour, take 1 heaped cup of flour.Add a tsp of ghee, add the measured flour.
Roast until nice aroma comes.Set aside to cool down completely.Then add the roasted flour to the syrup.Both the syrup and flour should be cooled down else it will form lumps while mixing.Mix well to form a smooth thickish batter.If its too thick add little water only if needed.
Transfer the batter to a thick bottomed kadai. Cook in low flame, keep stirring to avoid lumps.Add ghee in intervals. Do not add the ghee fully, add it little by little.Add half of it and reserve the other half for serving. As it tends to absorb the ghee fully as you add it, do not add fully.
It starts to thicken.Add ghee and cook until it becomes thick and comes together as a ball.If you touch and see it should not stick that is the correct stage to switch off. Be careful while touching.