Aadikool/kummayam

This is one of the chettinad delicacy . This is one of the must sweet in weddings. My husband loves this, but I thought its a long process and never made it. But when my friend said its easy and she made for a potluck, I was like "why not give it a shot" and again this recipe is from my friend in STL.

Ingredients:

Aadikool flour - 1 cup

Jaggery grated/crushed - 1 and 1/4 cup

Water - 3 cups

Oil - 1/4 cup

Ghee - 1/4 cup

Method :

 Add jaggery and the water and boil until jaggerry gets dissolved. Let it come to a boil and once you see the bubbles, turn off the flame.

In an other pan add a teaspoon of ghee and roast the flour in low flame until nice aroma comes . Make sure the color is not changed.

Once the jaggery syrup cools, strain it using a strainer to remove the impurities.

Let the flour and the jaggery syrup cools completely .

Now mix the flour and the jaggery syrup. Mix well and make sure there are no lumps. Use the wisk to make your work lot easier.

Now turn the flame on and keep stirring the mixture . Make sure you are mixing it constantly to avoid getting burnt.

While strirring slowly keep adding the ghee/oil little by little.

You would be stirring the mixture in low flame for approximately 10 minutes.

When you notice it becomes a rolling mass and doesn't stick to the pan. Turn off the flame .

Relish the chettinad traditional dessert !

Notes:

Oil and ghee together is 1/2 cup. But you can use completely 1/2 cup of ghee or increase the ghee and decrease the oil. It's purely personal choice!

More the ghee more the yumminess !