Easy Okkarai Recipe

Cooking Directions

• STEP 1.Wash and soak the chana dal for 2 hours. Drain the water and pressure cook the dal until soft.
• STEP 2.In a pan, melt ghee and roast the grated coconut until golden brown. Set aside.
• STEP 3.In the same pan, add jaggery and water. Cook until the jaggery melts and forms a syrup.
• STEP 4.Add the cooked chana dal to the jaggery syrup and mix well. Cook for a few minutes until the mixture thickens.
• STEP 5.Add the roasted coconut, cardamom powder, and a tablespoon of ghee. Mix well and cook for another 2-3 minutes.
• STEP 6.Remove from heat and let it cool slightly. Shape the mixture into small balls or flatten them into discs.
• STEP 7.Serve the Okkarai as a sweet snack or as a prasadam during festivals. Store in an airtight container for up to a week.

Cooking Tips

• Make sure to soak the chana dal for at least 2 hours to ensure it cooks evenly.
• Roasting the coconut adds a nice flavor and texture to the Okkarai. Be careful not to burn it.
• Adjust the sweetness according to your preference by adding more or less jaggery.
• You can also add chopped nuts like cashews and almonds for extra crunch.
• To make it vegan, replace ghee with coconut oil.

Storage and Serving

• Store the Okkarai in an airtight container at room temperature for up to a week.
• Serve it as a sweet snack or offer it as prasadam during festivals and special occasions.
• You can also serve it as a dessert after a meal or with a cup of tea or coffee.