How to prepare Okkarai Sweet
Channa dal / Bengal gram/ Kadalai paruppu -1/2 cup
Moong dal/pasi paruppu (split yellow variety) – 1/2 cup
Jaggery – 1 cup
Ghee – 1/4 + 1 1/2 tbsp
Coconut – 1/3 cup grated
Cashew nuts -10-12
Cardamom powder- 1/4 tbsp
Melt up jaggery in just enough water and filter it to remove away impurities.
Dry up the roast both dal separately until to get a nice aroma. Don’t brown too much.
Soak up both the dal together in hot water for 1 hr.
Drain up the water completely and grind it without adding water.
Steam the ground dal in idli plate. Allow it to cool completely and crumble it. To make easier use mixie. It crumbles well.
Heat 2 tsp of ghee and fry cashew nuts. Remove it into the same pan, fry the grated coconut until it turns golden brown.
Heat 2 tbsp ghee and fry crumbled dal for few minutes.
Into another kadai, heat jaggery when starts boiling, add cardamom powder, crumbled dal mixture, add remaining ghee and cook into medium flame until it leaves sides of pan.
Add fried coconut, mix well and cashew nuts. Okkarai sweet is ready
Decorate it with cashew nuts and serve.
Find more Diwali recipes both sweets and snacks in the link below