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  • Kummayam

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    Sri Kumar
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    This recipe is for Kummayam, a traditional Indian sweet made from lentils, rice, jaggery, and ghee. To make it, green gram dal, urad dal, and rice are dry roasted and powdered. The powder is fried in ghee then mixed with boiled jaggery water and cooked until thickened. The remaining ghee is added and it is cooked until it leaves the sides of the vessel. The Kummayam can be served hot or cold and cut into squares.

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    Kummayam

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    This recipe is for Kummayam, a traditional Indian sweet made from lentils, rice, jaggery, and ghee. To make it, green gram dal, urad dal, and rice are dry roasted and powdered. The powder is fried in ghee then mixed with boiled jaggery water and cooked until thickened. The remaining ghee is added and it is cooked until it leaves the sides of the vessel. The Kummayam can be served hot or cold and cut into squares.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    19 views2 pages

    Kummayam

    Uploaded by

    Sri Kumar
    This recipe is for Kummayam, a traditional Indian sweet made from lentils, rice, jaggery, and ghee. To make it, green gram dal, urad dal, and rice are dry roasted and powdered. The powder is fried in ghee then mixed with boiled jaggery water and cooked until thickened. The remaining ghee is added and it is cooked until it leaves the sides of the vessel. The Kummayam can be served hot or cold and cut into squares.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Kummayam

    10 Servings~ 30 minutes
    Home Sweets Kummayam

    Green Gram Dhal - 1 cup Urad Dhal - 2 tablespoons Rice - 4 tablespoons Jaggery powdered - 2 cups Ghee - 1/4 cup Water - 6 cups

    Kummayam also known as Aadi Kummayam is a sweet dish prepared with different combination of lentils and jaggery and offered to God as Prasadam on Aadi Velli or Aadi Sevvai. Method: Dry roast green gram dhal, urad dhal and rice separately till it become light brown. Cool it and powder it in a mixie. Sieve it. For the mentioned quantity, you will get 2 cups of powder, known as Kummayam Powder. In a kadai put half of the ghee and add the Kummayam Powder and fry for few minutes. In another vessel put the jaggery and add water. Bring to boil. When it starts boiling, remove and strain it.

    Add the jaggery water to the fried kummayam powder and stir well. Stir continuously till it become thick. Add the remaining ghee and again mix it well. Cook till it leaves the sides of the vessel. Remove and transfer it to a greased tray.

    You can serve hot or cold. You can also cut it into squares and serve. Green Gram DalJaggery

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