Chettinad ukkarai recipe diwali special chettinad sweet made with moong dal and jaggery as main ingredients.
Chettinad ukkarai recipe with step by step pictures and video.Easy chettinad ukkarai recipe made using moong dal and jaggery as main ingredients.
For another version ukkarai check here.
I have already posted ukkarai recipe but this version is different than that one.I saw this recipe from ammas handwritten book,also referred my chettinad cookbook so wanted to give it a try.
Amma says adding rava is optional but then it gives nice taste and texture to this sweet.The consistency of ukkarai varies, it can be like puttu or like halwa.Check my notes for more infor for this.There are many dishes I still want to try in Chettinad cuisine and post it here and am happy to start Diwali recipes with a famous Chettinad sweet.Its very quick to make that amma says not only for Diwali they make it often like even for evening snack.
I used my uruli to make this sweet, you can use any heavy bottomed pan or kadai to make it.
If you have any more questions do mail me at sharmispassions@gmail.com
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this recipe? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Chettinad ukkarai recipe
Ingredients
- 1/4 cup moong dal
- 1/8 cup rava
- 1/8 cup rice flour
- 1/8 cup coconut grated
- 1/8 tsp cardamom powder
- a very tiny pinch salt
- 1.5 tbsp cashews broken
- 1 tsp oil
- 4 tbsp ghee
- around 2 cups + 1/2 cup water
For jaggery syrup:
- 1/2 cup powdered jaggery
- 1/4 cup water
Instructions
- To a sauce pan - add jaggery and water, let jaggery melt completely.Set aside.
- To a tadka pan - heat 2 tbsp ghee add cashews fry until golden brown,set aside.Add moong dal dry roast until golden.Add 2 cups water to it.
- It should bloom well.Cook until soft, dal should look whole but easily mashable.Transfer to a bowl and set aside.If there is any water strain and set aside.
- Heat 2 tbsp ghee - add rava fry for a minute then add rice flour fry for a minute.
- Add coconut fry for a minute.Then add cooked dal mix it well then add 1/2 cup water for flour and rava to get cooked.
- Cook until thick.Then strain and add jaggery syrup.
- Mix well and cook until it rolls well.Now add cardamom powder,salt and fried cashews.Mix it well.
Notes
- The consistency of chettinad ukarai is more like halwa but if you prefer you can further cook for few more mins to make it like puttu.
- Salt it added to lift up the sweetness.
- Add jaggery syrup only after rice flour and sooji gets cooked completely.
- You can even pressure cook moong dal for 2 whistles.
- If there is more water after cooking moong dal then strain the water and use it for sambar or soups.
- Oil gives soft texture to the sweet.
- Reduce a tbsp of ghee if you prefer but don't reduce too much then you will not get the perfect texture.
How to make ukkarai sweet
Method 1 :
- To a sauce pan – add jaggery and water, let jaggery melt completely.Set aside.
- To a tadka pan – heat 2 tbsp ghee add cashews fry until golden brown,set aside.Add moong dal dry roast until golden.Add 2 cups water to it.
- It should bloom well.Cook until soft, dal should look whole but easily mashable.Transfer to a bowl and set aside.
- Heat 2 tbsp ghee – add rava fry for a minute then add rice flour fry for a minute.
- Add coconut fry for a minute.Then add cooked dal mix it well then add 1/2 cup water for flour and rava to get cooked.
- Cook until thick.Then strain and add jaggery syrup.
- Mix well and cook until it rolls well.Now add cardamom powder,salt and fried cashews.Mix it well.
- When touched it should not stick,nicely rolls like a ball without sticking.This is the perfect consistency we want.Switch off.
- Serve hot or warm!
My tips while making ukakrai sweet:
- The consistency of chettinad ukarai is more like halwa but if you prefer you can further cook for few more mins to make it like puttu.
- Salt it added to lift up the sweetness.
- Add jaggery syrup only after rice flour and sooji gets cooked completely.
- You can even pressure cook moong dal for 2 whistles.
- If there is more water after cooking moong dal then strain the water and use it for sambar or soups.
- Oil gives soft texture to the sweet.
- Reduce a tbsp of ghee if you prefer but don’t reduce too much then you will not get the perfect texture.
Leave a Reply