I wish all my readers and blogger friends a Very Happy and Prosperous Diwali. May this festival of lights bring you all the happiness and brightness in your life.
Ukkarai is one of the traditional sweets made during Deepavali/Diwali. Without them it is difficult to think about a Diwali celebrations. Amma used to make large quantities to give to friends and families. One thing that always amazed me how everybody’s Ukkarai taste different. The process is always same. First soak the chana dal, cook or grind or grind or cook and then add jaggery (unrefined sugar) and stirring continuously to make a powdery preparation. When amma made it she won’t get that powdery consistency, it tasted great, while grandma made a really good one with taste and texture. I loved to lick the last bit of it left after Diwali. Ukkarai is one of my childhood delicacies. It is like yesterday when we would impatiently wait near to amma in the pretext of helping her with stirring the Ukkarai. Actually we were not helping her; we just wanted to taste in between. Poor mom knew this; still she would let us do our mock helping.
After marriage I started making Ukkarai for Deepavali/Diwali. I enjoy making them. It is delicious rich in protein content due to chana dal, with the sweetness of jaggery and a touch of coconut and ghee to take it to another level. Traditionally it is made with chana dal, so I used chana dal, if you wish you can try with any other dal like moong dal, toor dal except urad dal. Here is the recipe.
One year ago: Gothambu dosa/Wheat dosa