Okkarai (ஒக்காரை)

Okkarai (ஒக்காரை) is the traditional sweet that is made in the Brahmin homes on Diwali day, especially in the southern part of Tamil Nadu. This sweet is made using dhal, jaggery and very limited quantity of ghee, which makes it a healthy Diwali sweet option! Let us make okkarai for this Diwali!

Ingredients:

Bengal gram dhal (channa dhal) - 1 cup or 200 ml measure*

Jaggery - powdered, 1 cup or 200 ml measure

Ghee - 2 tablespoon

Cashew nuts - 12 no, broken

Cardamom - 3 no, powdered

Salt - a pinch

Coconut - grated, 1 tablespoon (optional)

* Dhals in various combinations are used to make okkarai, such as Bengal gram dhal only, (green gram dhal) moong dhal only, Bengal gram dhal and moong dhal (1:1 ratio or 2:1 ratio) or Bengal gram dhal, moong dhal and (Red gram dhal) thur dhal in 1:2:1 ratio). I prefer to use Bengal gram dhal alone.

Method:

• Roast Bengal gram in a kadai till it starts to turn reddish in color. Transfer to a bowl and soak in sufficient water for 2 hours.
• Roast the grated coconut in the kadai till the it turns light brown in color. Keep aside.
• Later drain water and grind the dhal with salt in a mixer-grinder into a slightly coarse paste.
• Heat ghee in the kadai, add in cashew nuts and fry till they turn light brown in color. Transfer the nuts to a bowl. 
• Add in the ground dhal paste to the kadai and mix with the remaining ghee. Cover and cook on low flame, stirring occasionally till the paste is cooked and starts to crumble as shown in the picture. 
• Meanwhile, add jaggery powder to another kadai or a thick bottomed vessel. Add in ¼ cup (50 ml) of water and mix well. Bring it to boil and continue to cook on medium flame. First the syrup boils and starts to thicken. At this stage, the syrup is sticky to touch. Soon the syrup reaches ‘string’ consistency – when touched between thumb and index fingers the syrup stretches like a string. Now reduce the flame and continue to stir till the syrup reaches ‘soft ball consistency’ (உருட்டுப் பாகு).
• Now add the cooked dhal mixture to the syrup. Mix well and continue to cook on low flame till the syrup is fully absorbed. Add in cardamom powder, fried cashew nuts and roasted coconut gratings. Mix well and remove from fire. Okkarai is ready!

Soft ball consistency

How to check the consistency of jaggery syrup: Drop little syrup in water. If it dissolves, the syrup is not ready. If it stays intact and you are able to roll the syrup into a soft ball, the syrup has reached 'soft ball consistency'.

Note: If you add coconut, you will have to use up the sweet within a day. Without coconut, okkarai stays good for 3-4 days.

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