Bengal gram or kadala paruppu 1/2 kg
Ghee 6 tbsp
Jaggery 500 gms
Cahewnut a handful cut into small pieces
Cardamom seeds 4-5 finely powdered
Salt a pinch
water 1 cup
Ukkarai - Directions:
Soak the kadala paruppu or chana dhal in water for 2-3 hours.
Clean and drain the water.
Now grind this into a thick paste with very very little water.
Add jaggery in a pan, add some water and prepare a syrup thick (but not too thick, just 1thread in consistency).
Add the ground paste and keep stirring.
Add ghee little by little until the mixture does not stick to the pan.
Add cardamom powder.
Add cashew nuts.
Try to hold a little of ukkarai in hand and it should not stick to your hand when pressed.
Serve hot or cold as desired.
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