Ukkarai recipe– also known as okkarai or paruppu puttu is one of the traditional sweet made during Diwali and karthigai deepam. made with dals and soaked in jaggery, this is extremely tasty and healthy too without much ghee or deep frying.
check out the collection of Diwali sweets and snacks here. I learnt about this recipe from one of my aunt who gave me this recipe with moong dal.
How to make Ukkarai
- 1/2 cup chana dal kadalai paruppu
- 1/4 cup tur dal tuvaram paruppu
- 1/4 cup moong dal pasi paruppu
- 1 cup jaggery
- 1/2 tsp cardamom powder
- 1/4 cup coconut bits
- 2 tbsp broken cashews
- 1 tsp ghee
- Dry roast chana dal for a minute on medium heat.
- After a minute, add moong dal and tur dal and roast again in medium heat until slightly brown.
- take it in a bowl and add water. soak it for about 2 hours.
- After 2 hours, drain the excess water and grind it immediately without adding any water to a paste.
- flatten the dough to even-sized patties and steam cook for about 10 minutes.
- break the cooked dal patties and pulse it in a blender until evenly crumbled. Keep it aside until use.
- In a pan, melt the jaggery with water.
- strain it onto another pan and add cardamom powder and coconut bits.
- cook the jaggery to a one string consistency.
- add the crumbled dals and mix well.
- Finally, Heat ghee and roast the cashews until brown. add the roasted cashews along with ghee into the dal mix.
- mix well and serve hot and store for later.
How to make okkarai recipe
To make this ukkarai, firstly, lets roast the dals. Dry roast chana dal for a minute on medium heat.
After a minute of roasting, add tur dal and moong dal to the same pan along with chana dal.
Start roasting it in medium heat until slightly brown. If it browns too much, then the taste of the ukkarai will be different. so roast in medium heat continually to get it evenly light brown in colour.
Take it in a bowl and soak it in water for about 2 hours.
After 2 hours of soaking, drain the water and take it in a blender. blend it to a paste without adding water.
Flatten the dough into even-sized patties and steam cook for about 10 minutes.
Open and break the pieces into small ones. Now grind it in blender just a pulse or two until it evenly crumbles.
In a pan, melt the jaggery with water.
Strain it to another pan and add cardamom and coconut bits. Coconut bits can be added at last also but cooking it a bit helps in increasing the shelf life of the dish.
Cook until the jaggery comes to a honey-like consistency/ one string consistency.
Add the crumbled dals and mix well.
Lastly, fry the broken cashews in ghee and add it as well. mix again.
serve it hot or store it for later.