Soaking Time: 3 hrs
Cooking Time: 3 to 5 min
- Channa dhal - 1/2 cup
- Split yellow moong dhal - 1/2 cup
- Fresh grated coconut (optional) - 3/4 cup
- Jaggery (powdered) - 1/2 cup
- Cardamom powder - 1/2 tsp
- Dry ginger powder - 1/2 tsp
- Cashew nuts - 3 tbsp
- Raisins - 3 tbsp
- Ghee - 3 tbsp
- Dry roast dhals until light brown; wash and soak in water for about 3 hours.
- Drain water and leave it undisturbed in colander for at least 30 min.
- Grind in dry grinding small mixie jar without adding water.
- The mixture should be coarse yet not too grainy.
- Steam cook the mixture either in idly cooker or in pressure cooker for about 12-15 min; allow to cool.
- Grind once again in mixie to obtain even, coarse granules.
- Heat a tsp of ghee in a kadai, fry cashew nuts until golden brown; set aside.
- In the same kadai, add another tsp of ghee, fry raisins & set aside.
- Roast fresh grated coconut until golden brown adding another tsp of ghee; set aside.
- Heat 1/2 cup of water in a kadai along with powdered jaggery, stir until jaggery has completely dissolved; strain for impurities.
- Boil jaggery syrup until it reaches soft ball consistency.
- In order to test syrup consistency, add 1/4 tsp of the syrup in few tbsp of water, you should be able to roll it in to a soft ball .
- At this stage, add cardamom powder, dry ginger powder, roasted coconut and the coarsely ground dhal granules.
- Combine well for around 3 min adding ghee at regular intervals.
- Garnish with fried cashew nuts & raisins.
- Sweet, tasty Okkarai is now ready to serve.
- I have used split yellow moong dhal just for a different taste; can also use a whole cup of channa dhal for the recipe.