A delicacy from South India, Ukkarai, is full of flavours and textures. This traditional dessert harmonizes Bengal Gram’s goodness, Jaggary’s natural sweetness, and Ghee’s aromatic essence. A dish that captures the essence of Indian cuisine and results in a culinary masterpiece. Ukkarai originated from Tamil Nadu; it specialises in festive celebrations and family gatherings.
About the recipe
Ukkarai is a traditional Indian dessert originating from Tamil Nadu. The combination of Bengal Gram Dal, Jaggery and Ghee resulted in sweet, nutty and aromatic flavours. It perfectly harmonizes all the flavours, making serving at festivals and special occasions popular.
Why you will love this recipe
Ukkarai offers irresistible flavours and aromas that both appeal to your senses. A bite of this dish will take you on a journey through the vibrant culinary landscape of South India. The authenticity of the ingredients lets you experience the festivities in your home. A beloved treat, Ukkarai promises a delightful culinary adventure that will leave you craving more.
Ukkarai
Cooking Tips
- Ensure the dals are ground to a coarse powder resembling rawa for the perfect texture, for best results.
- Test the jaggery syrup for soft ball consistency to achieve the ideal sweetness.
- Fry the cashew nuts until golden brown for a crunch and flavour dimension.
Cultural Context
Ukkarai is significant in South Indian cuisine, particularly in Tamil Nadu, where it is enjoyed during festivals like Pongal and Diwali. Its preparation is often a communal affair, with families coming together to celebrate and savour this traditional delicacy.
Serving and Storing Suggestions
Serve Ukkarai warm or at room temperature as a delightful dessert or sweet snack. It pairs perfectly with a cup of hot chai or as a finale to a traditional South Indian meal. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for extended freshness.
Other Similar Recipes
If you enjoy Ukkarai, you might also like traditional South Indian desserts such as Payasam, Mysore Pak, or Adhirasam.
Nutrient Benefits
Bengal Gram Dal provides an excellent plant-based protein and fibre source, while Jaggery offers natural sweetness and essential minerals like iron and potassium. Ghee adds richness and flavour, making Ukkarai a nutritious indulgence.
Ukkarai
Ingredients
- 2 cups Bengal Gram Dal
- 3 tbsp Toor Dal
- 2 cups Jaggery (powdered)
- 1/4 cup Ghee
- 1/4 tsp Cardamom Powder
- 15 to 20 Cashewnuts
Instructions
- Dry roast Bengal Gram Dal and Toor Dal separately for 1 minute.
- Soak the roasted dals separately in water for 60 to 90 minutes.
- Drain well and spread them out to dry under the sun.
- Grind the dals to a coarse powder resembling rawa.
- In a heavy-bottomed pan, boil 1 1/2 cups of water with powdered Jaggery until fully dissolved.
- Strain the jaggery syrup and transfer it back to the pan.
- Add cardamom powder and bring to a boil.
- Add the ground dal and mix well when the syrup thickens to soft ball consistency.
- Fry cashew nuts in ghee until golden brown and add them to the pan.
- Mix well and transfer Ukkarai to a serving bowl. Serve warm or at room temperature.
Frequently Asked Questions:
How long does it take to prepare Ukkarai?
Preparing Ukkarai takes approximately 2 hours, with an active cooking time of around 30 minutes.
Can I store leftover Ukkarai?
You can store leftover Ukkarai in an airtight container at room temperature for up to 2 days or refrigerate for extended freshness.
What makes Ukkarai unique among Indian desserts?
Ukkarai stands out for its unique blend of flavours and textures. It combines Bengal Gram Dal, Jaggery, and Ghee to create a rich and aromatic dessert that’s perfect for festive occasions or everyday indulgence.
