Okkarai

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, Okkarai . It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Okkarai is one of the most favored of current trending meals on earth. It's easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Okkarai is something that I've loved my entire life.

Many things affect the quality of taste from Okkarai , starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Okkarai delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Okkarai is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Okkarai estimated approx 60 mins.

To begin with this recipe, we must first prepare a few components. You can have Okkarai using 8 ingredients and 9 steps. Here is how you cook it.

Okkarai or Ukkarai is a traditional Tambrahm recipe. This jaggery-based, low-fat sweet made from chana dal / Bengal Gram dal, does not require much ghee, made using jaggery is a perfect healthy recipe to include in your Diwali preparations. This recipe for Okkarai has been given to me by my maternal grandmother, who has been making this for every Diwali as far as I can remember. This is naturally GLUTEN FREE.

It is a labourious recipe, but with just two main ingredients - to get such a flavoursome and healthy festival sweet, it is totally worth it. Hope you find this recipe useful to recreate your family tradition :)

Note:

VEGAN OPTION: Substitute ghee with gingelly oil (nallennai) or coconut oil.

From my blog post here: http://www.saffrontrail.com/recipe-for-diwali-okkarai

Ingredients and spices that need to be Get to make Okkarai :

1. 1 cup chana dal (split chickpeas)
2. 1 cup jaggery
3. 5-6 cardamom pods
4. 1/2 cup freshly grated or desiccated coconut
5. 1 Tbsp gingelly oil, coconut oil, or ghee
6. 1 Tbsp ghee for frying cashews
7. 10-12 cashews, halved
8. 2-3 Tbsp raisins

Steps to make to make Okkarai

1. Chana Dal: Dry roast the chana dal till golden brown and aromatic. This will take 7-8 minutes on medium heat. Soak this roasted dal in lots of water for 3 hours or so.
2. Coconut: Dry roast the coconut flakes till golden and aromatic. This will take around 5 minutes on low flame. Keep aside.
3. Cardamom: Remove the skin, grind the seeds along with a tsp of coarsely granulated sugar in mortar-pestle till you get a fairly fine powder. Keep aside.
4. Cashews and raisins: Heat 1-2 tbsp ghee and fry them till cashews are golden. Keep aside.
5. Preparing the Chana Dal: Grind the soaked chana dal to a fine paste, adding as little water as possible.Make loose dumplings of the ground dal and place in a deep, big vessel that fits in the cooker, steam for 20-25 minutes.Open the cooker after a few minutes and let these steamed dumplings cool. Now, you can either grate these cooled dumplings or crumble them with your fingers. The former gives a more uniform look to the sweet.
6. In a large wok, heat 1 tbsp of gingelly oil (Nalla yennai) or ghee and fry the crumbled / grated dal mix on a low flame for 5-7 minutes. Keep aside.
7. Place 1/2 cup water in a heavy bottom pan. Add 1 cup of crushed jaggery to this and let it melt on a high flame, with constant stirring. Once melted, lower flame and keep stirring.In 7-8 minutes the mixture will get a deep colour and start thickening.Keep a small plate handy, and pour a drop or so of this onto it, every 2-3 minutes. Try rolling this drop between your thumb and index finger. If it turns into a ball and makes a sound when you drop it on the plate, your jaggery-caramel is ready for the okkarai.
8. As soon as your caramel reaches this stage, turn off the flame. Remove the wok from the stove and start adding the ready dal crumble in batches, giving it a good mix to coat evenly. Once the crumble is all evenly mixed with the jaggery caramel- it will be soft, sweet and not sticky, but like perfectly cooked basmati rice - fluffy, dry and separate.
9. To this, add the roasted coconut, cardamom powder and fried cashews and raisins and mix gently. Your Okkarai is ready for Diwali. If you like a richer taste, you can use more ghee to fry the cashews, but 1 tbsp is more than enough.

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So that is going to wrap it up for this exceptional food Recipe of Award-winning Okkarai . Thanks so much for your time. I'm sure you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!