Kummayam
Kummayam is a traditional Chettinad sweet made by grinding roasted urad dal, moong dal & rice to powder and simmered with jaggery syrup & ghee to halwa consistency. Kummayam is a very healthy sweet for all ages and a must try at home during festivals in the month of Aadi.
Servings3 people
Ingredients
For kummayam flour:
- 250 gms whole urad dal ~ 1 and 1/4 cups
- 25 gms raw rice ~1 and 1/2 tablespoon
- 25 gms split yellow moong dal ~ 1 and 1/2 tablespoon
For kummayam:
- 1 heaped cup kummayam flour
- 1/2 cup jaggery
- 1/2 cup palm jaggery
- 1/4 cup ghee
Instructions
- 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 teaspoon 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. Enjoy Kummayam!
Video
Notes
- You can reduce ghee and make it more like kali too. You can replace ghee with gingelly oil too. I usually add 1 to 2 teaspoon gingelly oil while serving.
- Sieve twice for a more smooth kummayam.
- 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.
Nutrition Facts
Kummayam
Amount Per Serving (100 g)
Calories 403
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 3g
Cholesterol 23mg8%
Sodium 36mg2%
Potassium 6mg0%
Carbohydrates 66g22%
Fiber 11g46%
Sugar 31g34%
Protein 14g28%
Vitamin A 12IU0%
Vitamin C 2mg2%
Calcium 40mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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