Friday, 11 November 2016


Kachayam is one of the traditional sweets of kongu folks. It is specially prepared and brought as a gift sweets by the people when they visited their relatives home. They will bring a lot in a closed silver buckets to show their abundance of love.

It has a long process and many members take part in preparing this sweet.

Let us start our procedure to make this yummy kachayams.


Raw rice IR 20 or Pongal pacharisi 350 gms
Jaggery crushed powder  350 gms
Adequate water to prepare jaggery syrup
Cardamom seeds crushed one tablespoon
Ghee one cup
Refined Peanut oil to deep fry


Wash and soak the raw rice overnight.
Drain the water completely and spread on a paper or dry white cloth for one hour.
Blend the raw rice into a fine powder.
Sieve the flour to get a fine powder.
Again give the remaining coarse raw grains to a mixer and blend two to three  seconds.
Sieve again until the entire raw rice turns into a nice flour.
Bring to boil the jaggery with one cup of water until the one string consistency reached,
Collect the flour in a dry mixing bowl and pour the jaggery syrup and stir gently giving a rotatory stir.
Stir well until the flour and syrup combined each other.
Let the batter be looser
Allow to cool and close the dough with the lid.
Allow more than 12 hours.
Divide into equal portions and make balls.
Spread the white or color cloth.
Make the circular discs in rows using first three fingers.
Heat the frying pan with oil over a medium flame.
Drop one disc at one time. Notice the disc is raising up like a poori.
Take two big spoons and keep the fried disc in between the spoons.
Let the flame now in simmer level.
Drain the excess oil by holding the fried kachayam in between the spoons.
Collect every kachayam in a dry plate.
Repeat the process until the dough used entirely.
Crush the cardamom seeds and sprinkle over the kachayams on both sides.

Yummy kachayams are ready to have.

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