Easy Chettinad Ukkarai Recipe made using moong dal and jaggery as main ingredients. For another version ukkarai check here. I have already posted ukkarai recipe but this version is different than that one.I saw this recipe from ammas handwritten book,also referred my chettinad cookbook so wanted to give it a try. Amma says adding rava is optional but then it gives nice taste and texture to this sweet.The consistency of ukkarai varies, it can be like puttu or like halwa.Check my notes for more infor for this.There are many dishes I still want to try in Chettinad cuisine and post it here and am happy to start Diwali recipes with a famous Chettinad sweet.Its very quick to make that amma says not only for Diwali they make it often like even for evening snack. I used my uruli to make this sweet, you can use any heavy bottomed pan or kadai to make it. Pin If you have any more questions about this Chettinad Ukkarai Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Chettinad Ukkarai Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions. Pin
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How to make Ukkarai
Method 1 :
Expert Tips
The consistency of chettinad ukarai is more like halwa but if you prefer you can further cook for few more mins to make it like puttu. Salt it added to lift up the sweetness. Add jaggery syrup only after rice flour and sooji gets cooked completely. You can even pressure cook moong dal for 2 whistles. If there is more water after cooking moong dal then strain the water and use it for sambar or soups. Oil gives soft texture to the sweet. Reduce a tablespoon of ghee if you prefer but don’t reduce too much then you will not get the perfect texture.Pin
