Diwali recipesOkkarai | ukkarai recipe-diwali sweet recipe

Okkarai | ukkarai recipe-diwali sweet recipe

Okkarai recipe with Video – Updated

Okkarai | Ukkarai is a traditional sweet made in  most of the tamil brahmin houses for diwali. I still remember my mom makes this in a very bulk quantity and except me everybody loves this okkarai very much. When i was talking to my mom yesterday, suddenly i remembered of this and asked her for the recipe. In my in –laws place we don’t make this ,and i made this for my hubby who is very fond of sweets. Here comes the recipe of okkarai. Check out my complete collection of Diwali recipes.

 

Okkarai recipe

  Preparation Time : 10 mins + 3 hrs soaking | Cooking Time : 40 Mins |Serves: 3-4

     Channa dal  1/2 cup
     Moong dal  2 tblsp
     Jaggery  1/2 cup + 2tblsp *
     Cashew nuts  few
     Ghee 2 tblsp
*Add 2 tblsp extra only if you are adding moong dal
                                        Video of okkarai recipe

                
      
     
     

Method:

  • Dry roast the channa dal and moong dal in a pan for 2 mins(be careful not to burn this)
  • Soak it in water for 3 hours.
  • Drain the water and grind this into a smooth paste .Just add 1 tblsp of water while grinding.
  • Grease idli plates with ghee and transfer the ground dal to this and steam this for 12 mins.
  • After steaming, break it into pieces and once it is cool, pulse it in a mixer to get a make it into fine pieces.
  • In a pan put the jaggery and add 2 tblsp of water to this.
  • Dissolve the jaggery.
  • Filter the impurities if any. Keep the flame low.
  • Let the jaggery melt and comes to 1 string consistency.
  • You can check this by taking the jaggery syrup between the thumb and the index finger.
  • When it reaches this stage , add the ground dal to this and mix it nicely.
  • Add few tsp of ghee in the middle also while cooking.
  • Cook in a medium flame,till it becomes soft and reaches a puttu or usili consistency.
  • The consistency should be like a beach sand. At the same time it should be soft.
  • It took 15 mins for me to reach this stage.
  • Fry cashews in ghee and garnish the okkarai with cashews.
  • Mix well.
  • Enjoy this as it is.
  • Though this may sound weird my mom and grandma will eat this as an accompaniment for CURD RICE.

Note:

  1. Some may skip the procedure of steaming the ground dal.
  2. But this will take more time to get cooked .
  3. Adding moong dal is optional. My mom’s recipe is without the addition of moong dal.
  4. Recently in Instagram, when i saw Shanti aunty posted using moong dal, i just tried and it turned out well.

40 COMMENTS

  1. While searching for proportions to prepare this sweet, I came across your blog. Thanks for posting this!
    Also, after frying the channa dal, I generally boil it immediately (with 2 whistles only so that it doesn't get mashed up), dry the boiled dal (put it in a big plate or paper and leave it in open air for couple of hours) and then powder it. I find it easy this way.

  2. madam, just love ur blog.It is a one stop shop to learn recipes..could u pls tell if jaggery can be substituted by palm jaggery.
    will there be any variation in taste?

  3. I made this way just now. But sweet is not enough. Also it doesn’t have the authentic taste of Ukkarai which is our favourite sweet for Deepavali.
    Wish you check well before posting.

    • This is the authentic recipe followed by my grandmother and mom at home. Of course the ukkarai turns out super soft. Sweetness depends on the jaggery we use. I do try the authentic recipe few times at home before i post it over here. This post is updated again with video.

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