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Diwali Okkarai | Ukkarai
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4.50 from 6 votes

Diwali Okkarai | Ukkarai | Diwali Sweets

Diwali Okkarai | Ukkarai is a traditional sweet made specially on diwali festival. This is a popular sweet from Tirunelveli district. This special sweet is made with Chana Dal (Kadala Paruppu) and jaggery as the main ingredients.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert, Sweet
Cuisine: Indian, South Indian, Tamil Nadu, Tamilnadu
Servings: 250 gms
Calories: 300kcal
Author: Sowmya Venkatachalam

Equipment

  • Pressure Cooker
  • Heavy Bottomed Pan
  • Mixer Grinder

Ingredients

  • 1 Cup Split Bengal Gram (Channa Dal / Kadalaparuppu) 1 Cup - 250ml
  • 1 Cup Grated Jaggery
  • 1 tablespoon Grated Coconut
  • 4 nos Cardamom
  • 1 tablespoon Cashews
  • 2 tablespoon Ghee

Instructions

PREPARING Split Bengal Gram (Channa Dal / Kadalaparuppu)

  • Add hot boiling water to chana dal and soak the dal for 2-3 hours
  • After 3 hours, drain water from the soaked dal and let the dal rest for 20 mins till all the moisture is drained.

Grinding Dal

  • Take the soaked and drained dal to mixer jar and grind it to thick smooth paste
  • Heat 2 teaspoon of ghee in a pan. Add the ground dal paste and give a good mix.
  • Keep the flame low, and keep stirring till the mixture gets crumbled completely.
  • Take this crumbled mixture in a mixer jar and give a pulse or two to get perfectly crumbled texture of the dal.

Preparing Jaggery Juice

  • Take the grated jaggery in a vessel and add ½ cup of water and keep it in flame. Let the jaggery gets dissolved in water completely. Remove the vessel from flame and strain the jaggery juice to a pan to get rid of all sand or dust particles in jaggery

Crumble Okkarai

  • Keep the pan in flame and bring the jaggery suryp to boil. When the syrup starts to thicken, if you take a drop of syrup and add it to a cup of water, you should be able to roll the syrup as a soft ball. This is the correct consistency.
  • To the syrup, add the crumbled dal mixture along with cardamom powder and grated coconut. Mix well. Slowly the channadal mixture starts to cumble and becomes soft like puttu.
  • Add 1 tablespoon of ghee and keep the flame very low and occasionally mix the okkarai. Heat another pan, add a teaspoon of ghee and roast the broken cashews till they turn golden brown color.
  • Add the roasted cashews  and mix well.The okkarai breaks down into smaller pieces and it should be soft. When we take the small pieces in hand and make into ball then this is the right stage to remove the okkarai out off the flame.
  • The delicious Okkarai is ready to serve

Video

Notes

  1. Do  not overcook after the chana dal crumbles then the okkarai will taste chewy instead of soft crumble

Nutrition

Serving: 100g | Calories: 300kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g