Chettinad Ukkarai

Name: Chettinad Ukkarai
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/4 cup moong dal; 1/8 cup rava; 1/8 cup rice flour; 1/8 cup coconut grated; 1/8 teaspoon cardamom powder; 1 very tiny pinch salt; 20 cashews; 1/4 c almonds. chopped; 1 teaspoon oil; 4 tablespoon ghee; around 2 cups + 1/2 cup water; 1/2 cup powdered jaggery; 1/4 cup water

Lakshmi Sridharan Ph D @cook_19872338

USA

#DD Chettinad Ukkarai is a diwali special sweet made with moong dal and jaggery as main ingredients. Slightly different from sakkarai pongal where we use rice and not rice flour

Lakshmi Sridharan Ph D @cook_19872338

USA

#DD Chettinad Ukkarai is a diwali special sweet made with moong dal and jaggery as main ingredients. Slightly different from sakkarai pongal where we use rice and not rice flour

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Ingredients

Time30minutes

4 servings

1/4 cupmoong dal
1/8 cuprava
1/8 cuprice flour
1/8 cupcoconut grated
1/8 teaspooncardamom powder
1very tiny pinch salt
20cashews
1/4 calmonds. chopped
1 teaspoonoil
4 tablespoonghee
around 2 cups + 1/2 cupwater
For jaggery syrup:
1/2 cuppowdered jaggery
1/4 cupwater

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Steps

Time30minutes

1

Make a checklist. keep all ingredients close to cooking area
2

Make a checklist. keep all ingredients close to cooking area
3

Heat 2 tablespoon ghee in a saucepan ;add cashews fry until golden brown, set aside.
In a saucepan over medium heat dry roast moong dal 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.
4

Over medium heat To a sauce pan - add jaggery and water, let jaggery melt completely. Set aside.Heat 2 tablespoon ghee in a kadai- 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 continue cooking over medium heat. Cook until thick. Then add jaggery syrup.
5

Mix well and cook over low heat until it rolls well. Now add cardamom powder, salt and fried cashews. Mix it well. transfer to a serving bowl. Relish Chettinad Ukkarai! have a wonderful deepavali celebration with friends and family

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Lakshmi Sridharan Ph D @cook_19872338

on October 28, 2024 19:02

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography