Sunday, January 23, 2011


Prep Time: 1 hr
Soaking Time: 3 hrs
Cooking Time: 3 to 5 min
Serves: 4

  1. Channa dhal - 1/2 cup
  2. Split yellow moong dhal - 1/2 cup
  3. Fresh grated coconut (optional) - 3/4 cup
  4. Jaggery (powdered) - 1/2 cup
  5. Cardamom powder - 1/2 tsp
  6. Dry ginger powder - 1/2 tsp
  7. Cashew nuts - 3 tbsp
  8. Raisins - 3 tbsp
  9. Ghee - 3 tbsp
  1. Dry roast dhals until light brown; wash and soak in water for about 3 hours.
  2. Drain water and leave it undisturbed in colander for at least 30 min.
  3. Grind in dry grinding small mixie jar without adding water.
  4. The mixture should be coarse yet not too grainy.
  5. Steam cook the mixture either in idly cooker or in pressure cooker for about 12-15 min; allow to cool.
  6. Grind once again in mixie to obtain even, coarse granules.
  7. Heat a tsp of ghee in a kadai, fry cashew nuts until golden brown; set aside.
  8. In the same kadai, add another tsp of ghee, fry raisins & set aside.
  9. Roast fresh grated coconut until golden brown adding another tsp of ghee; set aside.
  10. Heat 1/2 cup of water in a kadai along with powdered jaggery, stir until jaggery has completely dissolved; strain for impurities.
  11. Boil jaggery syrup until it reaches soft ball consistency.
  12. 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 .
  13. At this stage, add cardamom powder, dry ginger powder, roasted coconut and the coarsely ground dhal granules.
  14. Combine well for around 3 min adding ghee at regular intervals.
  15. Garnish with fried cashew nuts & raisins.
  16. 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.

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