Meena's Taste Mantra

Ukkarai | Okkarai - a traditional Diwali Sweet made with Channa Dal!

Of all the Diwali goodies, Amma's Ukkarai is craved by family and friends as the way she makes it no one else does! This is a delicious sweet that Amma learnt after her marriage from her next door neighbour Patti, while Amma Appa were in Nellikuppam! Pershammai, my grandma, never made Ukkarai | Okkarai in any form! So this was new for Amma and she being a keen student learnt this well and passed with flying colours her maiden Ukkarai that was relished by that Patti! This is like any Halwa that we prepare with various Atta | Flour!

From then till now, this is our family tradition. On Diwali day, Ukkarai is the dish offered as naivedhyam to the God. Amma prepares this 2 days in advance and this is one Diwali goody that is not even tasted while its being prepared - as first Puja..only then "pet puja"

There are other ways to prepare this Ukkarai, but we love it in this way! Some people make it in a powdery form which somehow none of us prefer! Amma's method is simply awesome, very easy to follow and the end result is delicious!

INGREDIENTS

250 gms Channa Dal | Bengal Gram

A pinch Haldi | Turmeric Powder

500 gms Vellam | Gur | Jaggery, broken to small pieces

1/2 cup + 2 tsp Homemade Ghee | Clarified Butter

2 tblsp Kaju | Cashewnuts, broken to 4

2 tblsp Raisin

1/2 tsp Elaichi | Cardamom Powder

METHOD

Dry roast Channa Dal till it starts to change colour. Immediately switch off gas and transfer to a vessel that can be kept inside pressure cooker.
Add water to roasted channa dal such that its level is half inch above the dal.
Add hadli and mix.
Pressure cook the dal for 2 whistles. Once pressure is released remove the dal and strain the excess water.
In batches, grind the steamed dal to a coarse soft powder. Keep aside.
In a small kadhai heat 2 tsp of ghee and fry kaju till they begin to change colour. Remove with a slotted spoon and keep aside.
In the same kadhai, saute raisins till they puff up. Remove with a slotted spoon and keep along with the fried kaju.
In a non stick flat bottomed kadhai, add broken gur pieces and dal powder. Add half of the half cup ghee and mix well.
Now switch on the gas and on low flame mix continuously till the gur melts.
Once gur has melted, increase flame to medium and stir continuously till the mixture begins to thicken.
Once the mixture starts to leave the sides of the vessel, add remaining of the half cup ghee, elaichi powder, fried kaju and sauteed raisins. Stir continuously till the ghee is completely absorbed and the mixture begins to gather and resemble a dough.
Switch off the gas.
Transfer to a serving bowl.
After naivedhyam, relish the delicious Ukkarai.

Note:

a. Ukkarai under refrigeration stays fresh for more than a month.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.