White urad dal (skinned black gram)A small amount, used instead of husked black urad dal~¼ cupsest.
Grated coconutBlended together with roasted dal-rice mixture into a powder~1 cupest.
Cardamom pods4 piece
Jaggery2 cups
Water4 cups
Roasted dal-rice-coconut powder (kummayam flour)Made from steps 1-32 cups
Pure gheeAdds aroma and flavor~4 tbspest.
Steps
1
Dry roast the moong dal together with the raw rice over low heat until the color changes and a nice aroma develops.
2
Remove the roasted dal-rice mixture from the heat, let it cool slightly, then transfer to a mixer/blender.
3
Add the grated coconut and 4 cardamom pods, and blend everything into a fine powder, adding a little water as needed to help it blend smoothly.
4
Make sure the blended powder has a uniform texture, and measure out about 2 cups of this kummayam flour.
5
In a separate pot, combine 2 cups of jaggery with 4 cups of water and cook until the jaggery fully dissolves into a syrup.
6
Add the 2 cups of prepared kummayam flour into the jaggery water and whisk thoroughly until completely smooth with no lumps.
7
Place the pot on the stove over medium-low heat and cook the mixture, stirring continuously to prevent it from sticking or burning.
8
Keep stirring until the mixture thickens into a porridge-like consistency.
9
Just before removing from heat, stir in a generous amount of pure ghee for extra aroma and flavor, completing the traditional Aadi Kummayam sweet porridge.
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