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Ukkarai Recipe South Indian Sweet

Ukkarai Recipe (Traditional Chettinad Sweet)

Ukkarai is a traditional Chettinad-style South Indian sweet made especially for Diwali and festivals. Prepared using pasi paruppu (moong dal), jaggery, coconut, and ghee, this sweet has a soft, rich, melt-in-the-mouth texture.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6
Course: Dessert, festival sweet, healthyrecipes, sweets
Cuisine: chettinaduspecial, Indian, south indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pasi paruppu moong dal, dry roasted
  • 1.5 cups water for pressure cooking
  • 1.5 cups jaggery (crushed or powdered)
  • ½ cup water for jaggery syrup
  • ¾ cup rava sooji / semolina
  • 4 tbsp freshly grated coconut
  • 3 tbsp cashews broken
  • 8 tsp ghee
  • ½ tsp cardamom powder

Equipment

  • 1 Heavy Bottom Pan
  • 1 Pressure Cooker Optional

Method
 

  1. Dry roast the pasi paruppu on low flame for 3 minutes until aromatic.
  2. Add 1.5 cups water and pressure cook for 1–2 whistles. The dal should be soft but not mushy. Keep aside.
  3. In another pan, dissolve 1.5 cups jaggery with ½ cup water. Heat until melted (no string consistency needed). Filter impurities if needed. Keep aside.
  4. Heat 2 tsp ghee and roast cashews. Remove and keep aside.
  5. Add 2 tsp ghee in the same pan and roast rava for 3 minutes on low flame.
  6. Add freshly grated coconut and roast for 3 minutes.
  7. Add the cooked pasi paruppu and mix for 2 minutes.
  8. Pour in the jaggery syrup and mix continuously.
  9. When the mixture starts thickening, add 2 tsp ghee and keep stirring.
  10. Add cardamom powder and roasted cashews.
  11. Add remaining 2 tsp ghee, mix well, and switch off flame.

Notes

  • Use freshly grated coconut for best aroma. Adjust jaggery quantity based on sweetness preference. The sweet tastes best when served warm.
  • Ukkarai thickens as it cools, so switch off the flame while it is still slightly soft.