Ukkarai

Ukkarai

A Typical South Indian Sweet

 

Ingredients required:

Channa dhal--:One cup

Grated Jaggery :3/4 of a cup .

Cardamompowdered:one teaspoon

Cashewnut:100 gms made into pieces,fried in ghee

Ghee:One cup

 

 

How to make;

Roast the channa dhal in low flame till the dhal gives out fragrance.Soak the dhal in water for about two hours.Strain the water,grind in the mixi,adding little water,to a smooth thick paste.Steam the dhal paste in an idli cooker for about eight minutes.When the paste cools,loosen it and spread it on a plate.Take half a cup water in kadai,add the jaggery to it and make thick syrup(paghu).When you scoop out a little portion of the syrup in a spoon make it into a ball  it should be hard.Add the steamed dhal paste to the jaggery syrup(paghu) and mix it very well,seeing that there are no  lumps.Now keep the kadai with the dhal paste mixed with jaggery syrup on low flame, add two to three table spoon of  ghee slowly till the mix turns colour.Add some more ghee,when you get the required consistency ie the paste should have been mixed well and cooked and should not stick to the base of the kadai.Remove ,from the stove.Add the cardamom powder,the fried cashew nuts to the Ukkarai made store in a vessel.