Ukkarai Recipe


Bengal Gram dhal ¼ Cup
Green gram dhal ¼ Cup
Kesar colour 2 Pinches
Grated Jaggery ¾ Cup
Cardamom Powder ¼ tsp.
Salt a pinch
Ghee 2 Tbl.sps.
Broken Cashwnuts according to taste.


  • Dry roast dhals separately until golden brown in colour.
  • Soak them together in water for one hour.
  • Grind to a coarse paste.
  • Mix little water, Kesar colour, salt, Gingelli Oil and half of the ghee with that paste.
  • Stir fry in Kadai in medium flame until mixture turns glossy and cooked properly.
  • Pour enough water on grated jaggery and heat in a broad kadai.
  • Strain through a fine mesh filter when it is dissolved completely.
  • Wash the vessel and pour it back in that same kadai.
  • Boil until soft ball consistency is reached.
  • Add the fried dhal dough, cardamom powder and stir until mixture turns dry.
  • Fry Cashewnuts in ghee and add it at the end.

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