Okkarai is the traditional sweet made in Kanyakumari and Tirunelveli Tamil Brahmin families. Whether we do other sweets and savories or not, this Okkarai and Inji leghiyam is the must for Diwali. It is a healthy, simple and delicious sweet since it is steamed and less ghee is used. Usually and traditionally we make this out of Chana dhal (kadalai paruppu). Now we are making this combining Moongh dhal and Chana dhal which is more healthy.
- Pre time: 15 mins
- Cooking time: 25 mins
Ingredients needed for making Okkarai:
- Moongh dhal - 2 cups
- Chana dhal - 1 cup
- Powdered jaggery - 3 cups
- Ghee 4 table spoons
- Cardamom powder
- Roasted Cashews
Method for making Okkarai:
In a pan dry roast both the dhals together till they become brown and soak them in water for 3 hours.
After 3 hours drain them well and grind to smooth paste with minimum water in a mixie. Don't add more water,. The consistency must be like Masal Vadai Batter. But smooth one.
Then grease idli plates with ghee and steam the dhal batter for 20 to 30 minutes.
Allow them to cool down.
Break them into pieces and give 5 seconds run in the mixie to make them powder.
In a heavy bottomed pan heat the jaggery with a cup of water.
When the jaggery dissolves and starts boiling keep a cup of water aside. When you drop a teaspoon of jaggery syrup to the water it should not dissolve in it. Instead you should be abble to collect it from water and make a ball. It is called Thakkali Pagu consisitency.
At this stage add the dhal mixture to it and keep stirring in medium flame. After 5 to 7 minutes it will reach a thick consistency.
At this stage add cardamom and leave it off for five more minutes by keeping the stove in low flame and then switch off.
Don't disturb it for another one hour. It well set well. Now if you stir it will be in a dry form.
Heat the ghee and roast the cashews and add to the Okkarai.