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Kummayam Recipe

Kummayam is a traditional sweet from Chettinad cuisine. Kummayam is a very healthy sweet and a must try at home during festivals in the month of Aadi. Learn to make Kummayam Recipe with step by step pictures and video.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings3 people
AuthorSharmilee J

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.
Nutrition Facts
Kummayam Recipe
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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