Traditional sweet ~ Okkarai
Posted by Usha Ramachandran
Posted on 03/03/2017
#Womens_Day_Contest_2017
This is made with Channa dal and mostly made during Diwali.
Roast 1cup Channa dal till a nice aroma comes. Transfer it in a pressure cooker and cook it for 3-4 whistle. Drain the excess water with a strainer. When water is drained put it in a mixer and grind it into a nice powder.
Keep a kadai add 1 1/4 cup jaggery and half a cup of water and keep it in flame. Let the jaggery dissolve in water completely .Remove the vessel from the stove and strain the jaggery water to remove the dust and residues. Place the kadai on the stove and allow the syrup to boil.When the syrup starts to thicken,add the Channa dal powder and stir continuously.Slowly the Channa dal mixture starts to crumble and becomes soft like puttu. Add 1 tbsp ghee and simmer the flame and stir continuously.In another pan heat ghee and fry the cashew nuts.Finally add this to the okkarai along with some elachi powder and mix well. Okkari breaks to smaller pieces and should be soft.Pidicha pidi padanam uthutha uthiranam. That should be the consistency. In olden days gingelly oil was used to make this sweet. If you like the flavour of gingelly oil can add 1-2 tbsp of oil.Delicious okkarai is ready to serve.
Posted by Usha Ramachandran
Posted on 03/03/2017
#Womens_Day_Contest_2017
This is made with Channa dal and mostly made during Diwali.
Roast 1cup Channa dal till a nice aroma comes. Transfer it in a pressure cooker and cook it for 3-4 whistle. Drain the excess water with a strainer. When water is drained put it in a mixer and grind it into a nice powder.
Keep a kadai add 1 1/4 cup jaggery and half a cup of water and keep it in flame. Let the jaggery dissolve in water completely .Remove the vessel from the stove and strain the jaggery water to remove the dust and residues. Place the kadai on the stove and allow the syrup to boil.When the syrup starts to thicken,add the Channa dal powder and stir continuously.Slowly the Channa dal mixture starts to crumble and becomes soft like puttu. Add 1 tbsp ghee and simmer the flame and stir continuously.In another pan heat ghee and fry the cashew nuts.Finally add this to the okkarai along with some elachi powder and mix well. Okkari breaks to smaller pieces and should be soft.Pidicha pidi padanam uthutha uthiranam. That should be the consistency. In olden days gingelly oil was used to make this sweet. If you like the flavour of gingelly oil can add 1-2 tbsp of oil.Delicious okkarai is ready to serve.
