Tag: Kayalpattinam

Dummadai

Dhummadai: Dumroot is a traditional home-made sweet dish popular among Tanjore region Muslims. It used to be baked in an oven heated over a bed of sand. Nowadays it is baked in a convection oven.

Indulge in the rich flavors of South India with our Dhummadai, a traditional tart that tantalizes your taste buds with every bite. Crafted with care and authenticity, this recipe is a delightful fusion of semolina, milk, and a blend of aromatic spices.

Dhummadai Receipe

Indulge in the rich flavors of South India with our Dhummadai, a traditional tart that tantalizes your taste buds with every bite. Crafted with care and authenticity, this recipe is a delightful fusion of semolina, milk, and a blend of aromatic spices.

How to Make Dhummadai

Here are the steps for preparing Dhum Adai, a South Indian traditional tart:

1. Preheat the Oven: Begin by preheating your oven to 180°C (356°F) for about 10 minutes. This ensures that your oven is ready for baking when your Dhum Adai mixture is prepared.
2. Soak Semolina in Milk: In a bowl, combine 3 cups of semolina with 3 cups of thick milk. Allow the semolina to soak in the milk for at least 2 hours. This soaking process helps to soften the semolina and infuse it with the rich flavor of milk.
3. Add Eggs and Mix: After 2 hours of soaking, add 3 eggs to the semolina and milk mixture. Mix well to incorporate the eggs into the mixture. Close the lid and let it soak for an additional 2 hours.
4. Add Sugar and Cardamom: Once the soaking process is complete, add 3 cups of powdered sugar to the mixture. Crush 6-7 cardamom pods and add the seeds to the mixture as well. Mix everything thoroughly to ensure that the sugar and cardamom are evenly distributed throughout the batter.
5. Incorporate Ghee: Add 1/2 cup of ghee to the soaked milk and semolina mixture. Mix well with a spatula to ensure that there are no lumps in the batter. The ghee adds richness and flavor to the Dhum Adai mixture.
6. Grease Tart Moulds: Grease your egg tart moulds with some ghee and sprinkle them with a little bit of all-purpose flour. This prevents the Dhum Adai from sticking to the moulds during baking and helps to achieve a crispy exterior.
7. Pour Batter into Moulds: Pour the Dhum Adai batter into the greased tart moulds, filling them almost to the top. Use a spatula to smooth out the surface of the batter and ensure that it is evenly distributed in the moulds.
8. Sprinkle with Nuts: Sprinkle your choice of almonds, cashews, and pistachios on top of the Dhum Adai batter in the moulds. This adds a crunchy texture and enhances the visual appeal of the tarts.
9. Bake: Place the filled tart moulds in the preheated oven and bake at 180°C (356°F) for approximately 25 minutes, or until the Dhum Adai tarts are golden brown and cooked through.
10. Cool and Serve: Once baked, remove the Dhum Adai tarts from the oven and allow them to cool slightly before serving. Enjoy the delicious South Indian flavors of your freshly baked Dhum Adai tarts!

Ingredients

• 3 cups semolina
• 3 cups thick coconut milk (extracted from 4 coconuts)
• 3 cups sugar
• 6-7 cardamom pods, crushed
• 3 eggs
• 1/2 cup ghee
• Almonds, cashews, and pistachios for garnishing
• Ghee for greasing
• All-purpose flour for dusting

Instructions:

1. Preheat Oven: Preheat your oven to 180°C (356°F) for about 10 minutes.
2. Soak Semolina: In a bowl, combine the semolina with the thick coconut milk. Allow it to soak for 2 hours.
3. Add Eggs and Sugar: After 2 hours, add the eggs to the semolina and coconut milk mixture. Mix well. Then, add the sugar and crushed cardamom pods. Stir until all ingredients are well combined.
4. Incorporate Ghee: Add the ghee to the mixture and mix until smooth. Ensure there are no lumps in the batter.
5. Prepare Tart Moulds: Grease the egg tart moulds with ghee and dust them with a little all-purpose flour to prevent sticking.
6. Fill Tart Moulds: Pour the Dhummadai batter into the prepared tart moulds, filling them almost to the top.
7. Garnish: Sprinkle almonds, cashews, and pistachios on top of the batter in each tart mould for added flavor and texture.
8. Bake: Place the filled tart moulds in the preheated oven and bake at 180°C (356°F) for about 25 minutes, or until the Dhummadai tarts are golden brown and cooked through.
9. Cool and Serve: Once baked, remove the Dhummadai tarts from the oven and allow them to cool slightly before serving.

Process

Prepared with precision, our Dhummadai mix combines 3 cups of fine semolina, soaked to perfection in 3 cups of thick milk for a minimum of 4 hours, ensuring a velvety texture and deep infusion of flavor. Sweetened to taste with 3 cups of sugar and enlivened with the essence of 6-7 cardamom pods, each bite offers a symphony of taste sensations.

To achieve the ideal consistency and richness, we’ve added 3 eggs and 1/2 cup of ghee, blending them seamlessly into the batter for a luscious mouthfeel that melts in your mouth.

For an irresistible finishing touch, we’ve included a garnish of almonds, cashews, and pistachios, adding a delightful crunch and visual appeal to each tart.

Preparing your Dhummadai is effortless – preheat your oven to 180°C, grease your tart moulds with ghee, and sprinkle with a touch of all-purpose flour. Then, simply pour the batter into the moulds, sprinkle with the nutty garnish, and bake for 25 minutes until golden brown and fragrant.

Once baked to perfection, allow your Dhummadai to cool slightly before serving. Whether enjoyed as a decadent dessert or a special treat with your afternoon tea, our Dhummadai promises to transport you to the vibrant streets of South India with every delectable bite.

Embrace tradition, savor the flavor, and elevate your culinary experience with our authentic Dhummadai mix – a true taste of South India’s culinary heritage. Order yours today and experience the magic for yourself!

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