How to make Ukkarai -

South Indian Sweet with Bengal gram, coconut and jaggery.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Moong dal (मूंग दाल), Split bengal gram

Cuisine : Tamil Nadu

Course : Breads


Ukkarai Recipe Card


The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 31-40 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Ukkarai Recipe

  • Moong dal 3/4 cup

  • Split bengal gram 1/4 cup

  • Toor dal 1/4 cup

  • Cashewnuts 20

  • Jaggery (gur) 2 cups

  • Ghee 1/2 cup

  • Sugar 1 tablespoon

  • Green cardamoms 2

  • Edible camphor a pinch

  • Salt 1/4 teaspoon

  • Scraped coconut 12


Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.