Okkarai Recipe | Ukkarai Recipe

Okkarai also called Ukkarai is a soft, crumbly sweet from Chettinad Cuisine. It is made using chana dal, moong dal and jaggery. This sweet is mildly sweet with a light grainy texture that melts in the mouth. It is one of the traditional sweets made during Navarathri and also for special poojas in Tamil Nadu.

The taste is very homely. You get the mild nuttiness from the roasted dals, a soft sweetness from jaggery, and a lovely aroma of cardamom and ghee. This sweet doesn’t feel too heavy so you can easily have a second helping. It is also one of those recipes which taste better when made in small fresh batches rather than storing for long.

About Okkarai

Okkarai is different from most Indian sweets because the base is made by steaming ground dals. This gives a soft breadcrumb kind of texture. Chana dal and moong dal are roasted till you smell the aroma, soaked, then ground coarsely. This coarse mixture is steamed till firm. After that it is crumbled and mixed with jaggery syrup.

In Chettinad homes this sweet is very common. It is mostly served as prasadam for guests who come to see kolu. Since it uses jaggery instead of white sugar it has a warm and earthy kind of sweetness which feels more natural. Some people make it only with chana dal but I like to add moong dal also as it makes the texture little softer.

The texture is the main highlight. When done right every spoon will have soft, moist granules that fall apart but still taste rich because of ghee and coconut. The roasting step gives depth to the flavor. The steaming makes sure it stays grainy and doesn’t become paste-like.

At my home this is made at least once during Navarathri. Sometimes also for Diwali or family gatherings. My grandmother always used to say if you know how to roast and steam the dal properly you can make perfect Okkarai. And I still believe that.

Okkarai Ingredients

• Chana Dal – I roasted this till light aroma came. It gives the main body and that crumbly texture for the sweet. You can use a little extra if you want stronger dal taste.
• Moong Dal – This makes the sweet lighter and softer. I roasted along with chana dal so the flavors mix well.
• Jaggery – For sweetness and color. I used dark jaggery for rich taste. Lighter jaggery will give milder flavor.
• Fresh Coconut – Adds light moisture, crunch and flavor. I grated fresh coconut and mixed at the end to keep it soft.
• Ghee – For flavor and richness. Used while roasting cashews and also while mixing the sweet.
• Cashews – Adds crunch. Fried in ghee till golden before adding.
• Cardamom Powder – For flavor and taste.

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How to make Ukkarai Recipe Step by Step

1.Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.(I made more than above mentioned quantity for storing purpose).

2.Dry roast chana dal and moong dal till slightly golden.Soak it in water atleast for an hr.

3.Drain water and transfer the dals to a mixer and coarse grind it.I did the grinding in batches.Make sure you grind it to a coarse mixture and not to a paste.Now fill in a idli mould with this mixture and steam cook it for atleast 15mins in low medium flame.

4.Roughly break it and run it again in the mixer, just pulsing will be enough.It should look like breadcrumbs in texture.

5.Heat jaggery syrup till it resmbles honey in consistency.Add the ground mixture and keep mixing till all the moisture is absorbed.

6.Keep mixing and add ghee when it gets dried up.Now add cardamom powder and give a quick mix.Fry cashews in a teaspoon of ghee till golden brown.

7.Cook till the entire mixture become dry and resembles bread crumbs in texture. Add grated coconut and fried cashews and switch off.

Serve hot / warm.

Expert Tips

• Roast dals properly – Roast till you get light golden color and nice smell. This removes raw taste and improves flavor.
• Grind coarsely – After soaking, grind to a coarse texture like rava. If you grind fine it will turn pasty and spoil the crumbly texture.
• Steam enough – Steam for at least 15 minutes on medium flame so the mixture sets well.
• Pulse lightly after steaming – After steaming break it and pulse once or twice in mixer to get breadcrumb texture.
• Check jaggery syrup – Boil only till it becomes slightly thick like honey. If you cook more it may turn hard.
• Add ghee slowly – Add some ghee while cooking and the rest at the end. It blends better and gives nice aroma.
• Add coconut last – This keeps the coconut soft and fresh. If you add early it will become chewy.

Serving and Storage

Serve Okkarai warm or at room temperature. I like having it with a small cup of filter coffee. You can also serve it as prasadam during pooja. If there are leftovers keep in a box and refrigerate. Stays good for 2 days. Slightly Warm it before serving if you like.

FAQS

1.Can I make with only chana dal?

Yes but adding moong dal gives softer texture.

2.Can I use sugar instead of jaggery?

Yes you can but taste will be different. Jaggery is more traditional.

3.Do I need to check jaggery syrup stage?

No just cook till slightly thick. No string check needed.

4.Can I skip coconut?

Yes but coconut gives nice taste and freshness.

5.Can I make this ahead?

Yes you can make a day before and store in fridge.

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