Ukkali is a traditional sweet that tamil people used to prepare for important occasions like when a marriage alliance is fixed and mainly for Karthigai deepam. The original version of ukkali is made with rice, jaggery and lots of oil. I had prepared a simple yet tasty and healthy version of ukkali which my amma had taught when I had guests at home sometime back.
Preparation Time: 15 minutes (Excludes soaking time)
Cooking Time: 10 minutes
1. Moong dal – 2 cup
2. Salt – 1 pinch
3. Baking soda – 1 tsp
4. Oil – 1 tbsp
5. Ghee – 1 tbsp
6. Sugar – 2 cup
7. Cashew – 2 tbsp
8. Cardamom powder – 1 tsp
Step 1: Wash and soak the moong dal for 2 hours. Grind with minimum water into a smooth paste.
Step 2: Mix oil, baking soda, salt and mix well. Pour into idly plates and steam cook them for 5-10 minutes.
Step 3: Let the idlies cool down to normal temperature. Then break them into small pieces and whip them in a dry mixer jar few times not doing for more than two seconds per trip. You’ll get a soft powdery consistency now. Repeat for all idlis and collect them in a bowl.
Step 4: Heat ghee, fry broken cashews and take the cashews in a bowl.
Step 5: Add powdered sugar (my mom uses sugar crystals but I powder it), crushed dal idlies, cardamom powder and mix gently in low heat for not more than 2 minutes else they’ll form halwa.
Step 6: Garnish with fried cashew nuts and serve warm.