UKKARAI

INGREDIENTS:

            Moong dhal – 200g

            Jaggery – 200g

            Cardamom – ½ tsp

            Cashew – 10

            Ghee/oil – 3 tsp

            Salt – a pinch

METHOD:

1.Wash Moong dhal thoroughly.

2.Soak the dhal for an hour.

3.Stain the water fully and grind the dhal & a pinch of salt coarsely in a mixer.

4.Sprinkle water if needed.

5.Steam the ground dhal in an idly plate and allow it to cool.

6.To crumble it easily, use a mixer (whip it using the blade given for dry grinding purpose)

7.Take a pan, add a little ghee or oil and roast the cashews till it becomes golden brown and keep aside. On the same pan saute the crumbled dhal for 3 minutes.

8.Add jaggery and saute for 5 to 10 minutes.

9.Add the roasted cashews and cardamom powder and mix well.

10. Tasty Ukkarai is ready.

Note:

            If the sand particles in the jaggery has to be removed, heat the jaggery with a little water in and pan and allow it to boil. Stain the jaggery syrup, so that the sand particles are removed. Then boil the jaggery to one string consistency and add the crumbled dhal.

            Organic and cleaned jaggery is available now, which can be used directly as I have used in the above recipe.