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Ukkarai

South Indian Sweet with Bengal gram, coconut and jaggery. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Moong dal, Split bengal gram
Cuisine Tamil Nadu
Course Breads
Prep Time 31-40 minutes
Cook time 51-60 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg
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Ingredients list for Ukkarai

  • 3/4 cup Moong dal
  • 1/4 cup Split bengal gram
  • 1/4 cup Toor dal
  • 20 Cashewnuts
  • 2 cups Jaggery (gur)
  • 1/2 cup Ghee
  • 1 tablespoon Sugar
  • 2 Green cardamoms
  • a pinch Edible camphor
  • 1/4 teaspoon Salt
  • 12 Scraped coconut

Method

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  1. Clean, wash and soak all the dals for about 30 minutes. Drain and grind it to a smooth batter with the salt. Add just enough water. Spread this batter on banana leaves or a perforated plate and steam in a cooker for about 15 minutes or till completely cooked.
  2. Cool and break into as small particles as possible. You can also run it in the mixer-grinder to break it finely. Grind the cardamom with the sugar to a fine powder and sieve. Dissolve jaggery in 1 cup water and bring to a boil to make a fairly thick syrup and it should start frothing.
  3. Add the cooked dal, stir well and continue cooking. Heat ghee separately and fry the coconut and cashewnuts till light brown and add to the dal mixture. Cook till all the water is absorbed. Sprinkle the cardamom powder and camphor powder, mix well and serve hot or at room temperature.

Nutrition Info

Calories 3345
Carbohydrates 459.4
Protein 66.3
Fat 138
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