Kummayam is a traditional sweet from Chettinad cuisine. Kummayam is a very healthy sweet and a must try at home during festivals, special occasions and in the month of Aadi. Learn to make Kummayam Recipe with step by step pictures and video.
Kummayam is a traditional Chettinad special sweet made on Aadi tuesdays or fridays. I have tasted this long back and love it so much. So called up my athai who is in Karaikudi to get this recipe with measures. And here is the recipe of kummayam for you all with all the tips and tricks.
Jump to:
What is Kummayam?
Kummayam is a traditional Chettinad sweet made by roasting and grinding urad dal, moong dal and raw rice to a powder then cooking it along with jaggery and ghee to a non sticky halwa consistency.
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 protein and 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.
Karaikudi is the largest city in Sivagangai district in the Indian state of Tamil Nadu where Chettinad cuisines are very popular. My mothers native is Karaikudi so most of the Chettinad recipes are from her cookbook but this traditional recipe is from my aunt.
This traditional sweet is prepared during weddings and special occasions apart from preparing it during the Tamil month of Aadi Tuesdays and Fridays. This sweet is specifically given to young girls after attaining puberty to strengthen their bones.
Kummayam Video
Kummayam Flour
A special flour called kummayam flour is made by roasting whole urad dal, raw rice and moong dal then grinding it to a fine powder, sieving, roasting and storing it. You can easily get this flour ready made in Chettinad regions but have not seen here in Coimbatore.
Kummayam flour is very easy to make at home. You can make in bulk and store in fridge too. I always make homemade flour when I am making kummayam sweet.
Kummayam Ingredients
- Urad dal – Whole urad dal without skin (mulu uluthamparuppu) is used for kummayam
- Raw rice – Raw rice (pacharisi) is added for flavor and taste.
- Moong dal – Moong dal (paadi paruppu) gives a smooth texture and softness to kummayam.
- Ghee – Ghee (Nei) adds flavor to this sweet also makes it non sticky.
- Jaggery – Jaggery (Vellam) is used for sweetness.
- Palm jaggery – Palm jaggery (Karupatti) is also added for sweetness also enhances the flavor of this sweet.
How to make Kummayam Step by Step
1.Measure 1/2 cup jaggery, 1/2 cup palm jaggery and add it to a sauce pan. If you have it in block crush using a hand mortar and pestle and add it.
2.Add 2 cups water to it. Cook until jaggery completely dissolves. Switch off. No syrup consistency needs to be checked switch off once jaggery melts.
3.Strain to remove impurities. Collect it in a bowl and set aside to cool down the syrup completely.
4.Dry roast 1 and 1/4 cups urad dal until slightly golden, do not let it brown. Roast in low medium flame or low flame. Transfer to plate and set aside to cool.
5.Next add 1 and 1/2 tablespoon raw rice roast until it puffs up.Transfer to plate and set aside to cool.
6.Dry roast 1 and 1/2 tablespoon moong dal until golden. Transfer to plate and set aside to cool.
7.Cool down completely then transfer it to a dry clean mixer jar.
8.Grind to a fine powder.
9.Then transfer to sieve and sieve well .Discard the coarse part. If the coarse mixture is more you can grind in next batch.
10.Now measure the flour, take 1 heaped cup of kummayam flour. You can store the rest in a clean container.
11.Add a teaspoon of ghee to a kadai, add the measured flour. Roast until nice aroma comes, switch off. Set aside to cool down completely.
12.Then add the roasted flour to the syrup. Both the syrup and flour should be cooled down else it will form lumps while mixing. This is done OFF THE STOVE.
13.Mix well to form a smooth thick batter but flowing consistency. If its too thick add little water only if needed.
14.Transfer the batter to a thick bottomed kadai. Switch on now.
15.Cook in low flame, keep stirring to avoid lumps. Add ghee in intervals. Do not add the ghee fully, add it little by little.
16. It will start to thicken keep stirring continuously.
17.Add half of ghee and reserve the other half for serving. As it tends to absorb the ghee fully as you add it, do not add fully.
18.Keep adding ghee and cook until it becomes thick and comes together as a ball. It starts to leave the sides of the pan.
19.Dip your fingers in water then if you touch and see it should not stick that is the correct stage to switch off. Be careful while touching.You can add remaining ghee at this stage or mix and keep while serving.
20.Kummayam sweet is ready to serve!
Serve warm with a drizzle of ghee!
Expert Tips
- Roasting – Roasting urad dal, moong dal and raw rice in medium or low flame is very important. Do not burn, it should be evenly roasted.
- Flour – The prepared kummayam flour should be fine. You can even sieve the flour twice to make sure the flour is smooth and fine. Roasting the flour in low flame is very important, if it gets burnt then the whole dish will get spoiled. If you are making in bulk, you can give to mill and grind for getting a more smoother fine texture.
- Jaggery – 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 flavor to this dish. Make sure to strain the syrup before using to get rid of dust particles in the syrup if any.
- Ghee – 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. Add remaining ghee while serving.
- Color – The color of kummayam varies from light brown to dark brown. the color purely depends on the color of jaggery and palm jaggery.
- Final consistency – It will look more like halwa and leaves the sides of the pan rolling easily. If you touch and see it should not stick.
Serving & Storage
The prepared kummayam flour can be stored in a clean container for about 6 months. You can refrigerate it. Prepared kummayam sweet keeps well in room temperature for 2 days and in fridge for about 5 days. You can reheat and serve hot.
FAQS
1.Can I reduce ghee?
Ghee is the main flavoring in this sweet. If you want to reduce ghee replace half of it with gingelly oil (nalennai).
2.What is the consistency of jaggery syrup?
No syrup consistency needs to be checked. Heat the jaggery with palm jaggery with water, switch off once jaggery melts completely.
3.What type of cookware to use?
Kadai is the best option. Use heavy bottomed kadai so that sticking will be less.
If you have any more questions about this Kummayam Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Kummayam Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Kummayam Recipe
Ingredients
For kummayam flour:
- 1 and 1/4 cups whole urad dal 250 gms
- 1 and 1/2 tablespoon raw rice 25 gms
- 1 and 1/2 tablespoon split yellow moong dal 25 gms
For kummayam:
- 1 heaped cup kummayam flour
- 1/2 cup jaggery
- 1/2 cup palm jaggery
- 1/4 cup + 2 tablespoon ghee
Instructions
- Measure 1/2 cup jaggery, 1/2 cup palm jaggery and add it to a sauce pan. If you have it in block crush using a hand mortar and pestle and add it.
- Add 2 cups water to it. Cook until jaggery completely dissolves. Switch off. No syrup consistency needs to be checked switch off once jaggery melts.
- Strain to remove impurities. Collect it in a bowl and set aside to cool down the syrup completely.
- Dry roast 1 and 1/4 cups urad dal until slightly golden, do not let it brown. Roast in low medium flame or low flame. Transfer to plate and set aside to cool.
- Next add 1 and 1/2 tablespoon raw rice roast until it puffs up.Transfer to plate and set aside to cool.
- Dry roast 1 and 1/2 tablespoon moong dal until golden. Transfer to plate and set aside to cool.
- Cool down completely then transfer it to a dry clean mixer jar.
- Grind to a fine powder.
- 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 kummayam flour. You can store the rest in a clean container.
- Add a teaspoon of ghee to a kadai, add the measured flour. Roast until nice aroma comes, switch off. 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. This is done OFF THE STOVE.
- Mix well to form a smooth thick batter but flowing consistency. If its too thick add little water only if needed.
- Transfer the batter to a thick bottomed kadai. Switch on now.
- Cook in low flame, keep stirring to avoid lumps. Add ghee in intervals. Do not add the ghee fully, add it little by little.
- It will start to thicken keep stirring continuously.
- Add half of ghee and reserve the other half for serving. As it tends to absorb the ghee fully as you add it, do not add fully.
- Keep adding ghee and cook until it becomes thick and comes together as a ball. It starts to leave the sides of the pan.
- Dip your fingers in water then if you touch and see it should not stick that is the correct stage to switch off. Be careful while touching.You can add remaining ghee at this stage or mix and keep while serving.
- Kummayam sweet is ready to serve!
- Serve warm with a drizzle of ghee!
Video
Notes
- Roasting – Roasting urad dal, moong dal and raw rice in medium or low flame is very important. Do not burn, it should be evenly roasted.
- Flour – The prepared kummayam flour should be fine. You can even sieve the flour twice to make sure the flour is smooth and fine. Roasting the flour in low flame is very important, if it gets burnt then the whole dish will get spoiled. If you are making in bulk, you can give to mill and grind for getting a more smoother fine texture.
- Jaggery – 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 flavor to this dish. Make sure to strain the syrup before using to get rid of dust particles in the syrup if any.
- Ghee – 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. Add remaining ghee while serving.
- Color – The color of kummayam varies from light brown to dark brown. the color purely depends on the color of jaggery and palm jaggery.
- Final consistency – It will look more like halwa and leaves the sides of the pan rolling easily. If you touch and see it should not stick.
Savitha
Hi very good and useful recipe.. may i know how long can be stored at room temperature and when refrigerated
Sharmilee J
Room temperature only a day I guess if refrigerated 2 days
Shanthi
This looks so yum. It’s new to me.
I am allergic to any type of jaggery, can I use sugar instead? Is it really a bad idea?
Sharmilee J
You can try with cane sugar