Aadi Kummayam | Chettinad Aadi koozh
Aadi Kummayam | Chettinad Aadi koozh | Aadi kool chettinad | chettinad special kummayam | chettinad special sweet | chertinad wedding sweet with step by step pictures and video recipe. Check out the Chettinad Aadi koozh and If you like the video pls SUBSCRIBE to my channel
chettinad Aadi kummayam
Chettinad Kummayam is a traditional sweet dish from the Chettinad region of Tamil Nadu, India. It is traditionally sweet prepared during the Tamil month of Aadi Tuesdays, Fridays. also given to young girls after attaining puberty to strengthen their bones. This special sweet is also prepared during weddings, special occasions
health benefits
- Nutrient-rich: Aadi Kummayam is a combination of different grains and pulses, providing a wide array of essential nutrients like proteins, fiber, vitamins, and minerals
- Digestive health: The high fiber content in Aadi Kummayam aids digestion and promotes regular bowel movements, supporting digestive health
- Energy booster: The diverse mix of grains and jaggery provides a sustained release of energy, making it an excellent option for a wholesome and nutritious meal
- Blood sugar regulation: The presence of jaggery in Aadi Kummayam may help regulate blood sugar levels due to its natural sweetness
- Heart health: The combination of grains and pulses may contribute to heart health by reducing cholesterol levels and supporting overall cardiovascular function
- Immune support: The nutrients present in Aadi Kummayam can help boost the immune system, making it a beneficial food during seasonal changes
Alteration for store-bought flour?
traditionally it is prepared by dry roasting rice, moong dal, and urad dal separately but for the instant version I used flour
can I use sugar?
traditionally equal quantity of palm sugar and jaggery is used but since I didn’t find good ones I used jaggery. You can also use sugar.
jaggery syrup consistency?
the goal is to melt jaggery. Avoid string consistency. You can make jaggery water on the stovetop.
can I reduce ghee?
ghee gives aromatic flavor and taste. You can substitute it with sesame oil. Reducing ghee quantity might alter
optimal heat to cook
always cook on low – medium flame. Avoid high flame
Shelf life
stays good at room temperature for 2-3 days.
ingredients
1/2 cup urad flour
2 tbsp moong dal flour
1 tbsp + 1/2 tbsp rice flour
1/4 cup + 1/2 tbsp ghee
1/2 cup + extra jaggery
1 cup + 1/4 cup hot water
how to make kummayam with step-by-step pictures
- first sieve the flour mixture
- measure and take 1/2 cup for the recipe. Save the rest for later
- microwave jaggery and water; jaggery water
- add ghee and heat
- furthermore, add the flour; mix well and roast till it boils
- add hot water
- mix well and saute till the mixture turns nonsticky
- furthermore, filter and add jaggery water
- mix well and break the lumps; cook till it turns into a whole mass
- finally, add 1/2 tbsp ghee; mix well and turn off the stove
Ingredients
- 1/2 cup urad flour
- 2 tbsp moong dal flour
- 1 tbsp + 1/2 tbsp rice flour
- 1/4 cup + 1/2 tbsp ghee
- 1/2 cup + extra jaggery
- 1 cup + 1/4 cup hot water
Instructions
- first sieve the flour mixture
- measure and take 1/2 cup for the recipe. Save the rest for later
- add ghee and heat
- furthermore, add the flour; mix well and roast till it boils
- add hot water
- mix well and saute till the mixture turns nonsticky
- furthermore, filter and add jaggery water
- mix well and break the lumps; cook till it turns into a whole mass
- finally, add 1/2 tbsp ghee; mix well and turn off the stove
Video
Notes
- traditionally it is prepared by dry roasting rice, moong dal, and urad dal separately but for the instant version I used flour
- you can use an equal quantity of palm sugar and jaggery is used but since I didn't find good ones I used jaggery. You can also use sugar
- the goal is to melt jaggery. Avoid string consistency. You can make jaggery water on the stovetop
- ghee gives aromatic flavor and taste. You can substitute it with sesame oil. Reducing ghee quantity might alter
- always cook on low - medium flame. Avoid high flame
- stays good at room temperature for 2 weeks