Tuesday, November 5, 2024

Ukkarai- Diwali special- Dal crumble

 Ingredients

  • 1 Cup Split Bengal Gram (Channa Dal / Kadalaparuppu) 1 Cup - 250ml
  • 1 Cup Grated Jaggery
  • 1 tbsp Grated Coconut
  • Cardamom pdr  1/2 tsp
  • 1 tbsp Cashews
  • 2 tbsp +  Ghee

Instructions 

  • Add hot boiling water to chana dal and soak the dal for 2-3 hours
  • After 3 hours, drain water from the soaked dal and let the dal rest for 20 mins till all the moisture is drained.
  • Take the soaked and drained dal to mixer jar and grind it to thick smooth paste
  • Heat 2 tsp of ghee in a pan. Add the ground dal paste and give a good mix.
  • Keep the flame low, and keep stirring till the mixture gets crumbled completely.
  • Take this crumbled mixture in a mixer jar and give a pulse or two to get perfectly crumbled texture of the dal.
  • Take the grated jaggery in a vessel and add 1/2 cup of water and keep it in flame. Let the jaggery gets dissolved in water completely. Remove the vessel from flame and strain the jaggery juice to a pan to get rid of the impurities.
  • Keep the pan in flame and bring the jaggery syrup to boil. When the syrup starts to thicken, if you take a drop of syrup to a cup of water, you should be able to roll the syrup as a soft ball. This is the correct consistency.
  • To the syrup, add the crumbled dal mixture along with cardamom powder and grated coconut. Mix well. Slowly the Channa dal mixture starts to crumble and becomes soft like puttu.
  • Add 1 tablespoon of ghee and keep the flame very low and occasionally mix the Ukkarai. Heat another pan, add a teaspoon of ghee and roast the broken cashews till they turn golden brown color.
  • Add the roasted cashews  and mix well.The Ukkarai breaks down into smaller pieces and it should be soft. When we take the small pieces in hand and make into ball then this is the right stage to remove the Ukkarai out off the flame.
  • The delicious Ukkarai is ready to serve. 

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