Chettinad Ukkarai Sweet

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Measure out one cup of chana dal. Dry roast it in a pan over medium heat, stirring constantly until the dal turns golden and becomes fragrant and crispy.
   ▶ ≈0:40
2. 2
   Grind the roasted chana dal in a blender until it becomes a fine powder. Sift and set aside.
   ▶ ≈1:20
3. 3
   Combine two cups of jaggery with a small amount of water and cook to a syrup consistency, reaching the soft-ball stage.
   ▶ ≈1:36
4. 4
   In a large bowl, combine half a cup of rava with half a cup of ghee, mixing thoroughly until evenly distributed.
   ▶ ≈2:43
5. 5
   Heat a quarter cup of ghee in a separate pan and lightly fry the rava-ghee mixture until it turns pale golden.
   ▶ ≈2:51
6. 6
   Pour the fried rava mixture into the bowl containing the ground chana dal. Add a quarter cup of grated coconut and mix everything thoroughly.
   ▶ ≈3:26
7. 7
   Pour the prepared jaggery syrup into the dry mixture and stir quickly until everything is well combined.
   ▶ ≈3:40
8. 8
   Season the mixture with cardamom powder. Fry the chopped cashews in ghee until lightly colored, then add them to the mixture.
   ▶ ≈4:13
9. 9
   Spread the mixture on a flat surface lined with oil or parchment paper. While still warm, divide it into bite-sized pieces. Allow to cool completely before serving.
   ▶ ≈4:38