Go Back

Aadi Kummayam

Niranjana Sankaranarayanan
Kummayam (also called Aadi Kummayam) is a time-honoured sweet from the Chettinad region of Tamil Nadu, prepared using a wholesome blend of whole urad dal, moong dal, and raw rice, roasted and ground into a fine flour. This flour is slow-cooked with jaggery, palm jaggery, and ghee to create a rich, non-sticky sweet with a halwa-like consistency.
Although minimal in ingredients, Kummayam is packed with flavour, tradition, and nutrients, making it a treasured dish across generations. This sweet is especially popular during the Tamil month of Aadi and is given to girls after attaining puberty for its high iron and protein content, which support growth and strength.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert, Sweet
Cuisine Tamilnadu

Equipment

  • 1 Pan
  • 1 Mixie

Ingredients
  

  • 1 Cup Whole urad dal
  • 1/4 Cup Moong dal
  • 1/4 Cup Raw rice
  • 2 Cups Jaggery
  • 1/4 to 1/2 Cup Ghee
  • 5 Cups Water

Instructions
 

Prepare the Flour

  • Dry roast the whole urad dal, moong dal, and raw rice separately until they turn aromatic. Grind them into a fine powder.
  • Sieve the mixture, then dry roast it once again to enhance shelf life. Once cooled, store the flour in an airtight container.

Prepare the Jaggery Syrup

  • Add jaggery to half the quantity of water and let it dissolve completely.
  • Then pour in the remaining water and stir well until there are no lumps.

Cook the Kummayam

  • Pour the jaggery mixture into a heavy-bottomed pan. Add some ghee and mix well.
  • Continue stirring the mixture over medium heat until it thickens and begins to leave the sides of the pan without sticking.

Optional Variation – Kummayam Kali

  • To make a lighter version, reduce the amount of ghee and stop cooking when the mixture reaches a softer, kali-like consistency.

Notes

  • Use good quality ghee for the best flavor and aroma. Homemade ghee works wonderfully.
  • Palm jaggery (karupatti) adds depth and enhances the traditional taste; feel free to combine it with regular jaggery.
  • Add a pinch of salt to balance sweetness, if desired.
  • You can serve Kummayam warm with a drizzle of ghee or even refrigerate and warm it up before serving.
Keyword Aadi kummayam, Aadi month sweet, Chettinad sweet, Karaikudi kummayam, Kummayam, Protein rich sweet, Traditional sweet