Kummayam

Directions

• To prepare the delightful “Kummayam” dessert, begin by dry roasting urad dhal, green gram dhal, and rice separately until they turn a light brown color.
• Allow them to cool, and then grind them into a fine powder using a mixer.
• Sieve the powder to ensure a smooth texture. This quantity should yield approximately 2 cups of the flavorful “Kummayam Powder.”
• In a kadai or deep pan, heat half of the ghee and add the Kummayam Powder. Fry it for a few minutes, stirring continuously to prevent any lumps from forming.
• In a separate vessel, combine the jaggery and water, and bring the mixture to a boil. Once it starts boiling, remove it from the heat and strain it to remove any impurities.
• Now, add the jaggery water to the fried Kummayam Powder and mix it well. Stir the mixture continuously until it thickens to a desired consistency.
• Add the remaining ghee and mix it thoroughly. Allow it to cook further until the mixture starts to leave the sides of the vessel, indicating that it is ready.
• Remove the prepared Kummayam from the heat and transfer it to a greased tray, spreading it evenly. It can be served either hot or cold. For a more presentable serving, you can also cut it into squares or desired shapes.