Ukkarai

A traditional Diwali sweet made in the south of South India

Ukkarai is popular in the Thirunelveli region of Tamil Nadu and is prepared in the Srivilliputhur temple as the daily naivethiyam for Sree Andal at this temple.

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Ingredients:

• Bengal gram dal (Channa dal) – ½ cup

• Split yellow dal (Moong dal) – 2 Tbsp

• Powdered jaggery – ½ cup

• Ghee – 2 Tbsp + 2 tsp

• Coconut – ¼ cup grated (optional)

• Cashew nuts -10-12

• Raisins – 10-12

• Dry ginger powder (sukku/sonti) – ¼ tsp

• Cardamom powder- ½ tsp

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Preparation:

1. Dry roast both the dals separately till they turn golden brown. Take care not to burn the dals, do it over a low flame

2. Soak the roasted dals in water for 2 hours

3. Drain the water and grind the soaked dals without water - it should neither be fine nor too coarse (ref picture below)

4. Steam the ground dal for about 10 minutes (like Idly)

5. Allow it to cool completely and then crumble it evenly (you can use the whipper option of the mixer for 2-3 seconds)

6. In a pan, heat 2 tsp of ghee and fry cashew nuts and raisins

7. In the same pan, fry the grated coconut until it turns golden brown

8. Remove the coconut and in the same pan, heat 1 Tbsp of ghee and fry the crumbled dal for a few minutes

9. In a separate pan, add powdered jaggery and water till the jaggery is immersed partly (about 1/3 cup water). Heat and melt the jaggery, keep stirring till it starts to boil

10. Remove the jaggery from the fire and directly strain it over the dal

11. Add 1 Tbsp ghee, dry ginger powder, powdered cardamom, and cook on medium flame till it all comes together (for about 5 minutes)

12. Add fried coconut, mix well and remove from fire

13. Garnish with cashew nuts and raisins. Serve hot

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