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Okkara

Ukkarai, also known as Okkarai, is a traditional South Indian sweet dish that is made during festivals and special occasions. It is particularly popular in the Tamil Nadu and Kerala regions of India. Ukkarai is made from roasted gram dal (chana dal), jaggery (unrefined sugar), and grated coconut

Can I use mixed Dal?

The different family has their own way of making Tirunelveli okkara. Some use a combination of Chana Dal and moong dal. I learned this recipe from my friend’s mom, she told me this version.

Can I skip roasting?

Roasting is a must. Few tips for roasting

use a wide-bottomed pan
Roast in low flame
Keep mixing and roast
Roast till the dal turns aromatic. Avoid deep brown
Immediately transfer to avoid further cooking

Should I soak in hot water?

Yes, it helps for fast soaking. Always soak till the dal turns soft press stage.

Why I didn't saute the coconut?

Some saute coconut with cashews but I prefer doing this way.

Jaggery quantity

Always measure the jaggery proportional Dal + coconut total quantity. I prefer mild sweet puttu use 3/4 cup of jaggery. Adjust according to your taste.

How much water should I add for jaggery water?

The amount of water might vary depending on the jaggery you use. Avoid adding more water as it will affect the jaggery syrup consistency

How to check if the jaggery syrup turned “soft ball” stage?

After the jaggery syrup boils well (for around 5 mins) start checking the syrup. Take water in a bowl and add jaggery syrup

🌟The first stage - immerse in the water

🌟The second stage - syrups stay in the water but we can't roll it

🌟The third stage- syrup stays in the water and you can combine it into a soft ball (not so firm and you can easily press it)

🌟The fourth stage -syrup stays in the water and you can combine it into a firm ball.if you drop in the pan you will hear a tak sound. Avoid stone consistency

How to fix it if I cook jaggery syrup till stone consistency

Add a little water and boil for a few more minutes till you get softball consistency

Sand like puttu

Initially after adding dal crumble, puttu might look different but add ghee and mix on low- flame; puttu turns to a perfect sand-like texture as it cools.

Diwali okkarai puttu color

The color of the Vella puttu depends upon the color of the jaggery. If you are using pale color vellam puttu looks light brown

Indian sweet recipes

Jaggery based

Ingredient:

Soak dal

1/2 cup Chana dal

water

Grind

1/4 cup coconut

Little water

Jaggery water

3/4 cup jaggery

1/4 hot water

Roast cashews

1 tablespoon ghee

8 cashews

Kadalai paruppu Puttu

1 tablespoon sesame oil

1 tablespoon ghee + 1 teaspoon ghee

1/4 teaspoon cardamom powder

How to make tirunelveli ukkarai with step-by-step pictures

Saute and soak dal

first, dry roast Chana Dal on low flame till Dal turns aromatic and changes color

Turn off the stove and immediately transfer

Add hot water and soak for 2 hours, till they turn soft press stage

Grind Dal-coconut

Drain the water in a colander

Add coconut and grind with very little water

Roast cashews

Add ghee and saute cashews till turn golden brown; keep aside the cashews

Dal crumble

Retain the ghee
Furthermore, add sesame oil to the same pan
Add ground dal

Saute in low flame till the dal turns into no sticky soft crumble

Turn off the stove and transfer to a wide plate; cool

Prepare Jaggery water

Add jaggery and hot water to a microwave-safe bowl; microwave for 2 minutes

Filter and add jaggery water

Let the syrup boil well, add cardamom powder; mix well

jaggery syrup consistency

Take a little jaggery syrup in water
First stage - immerse in the water
Second stage - syrups stay in the water but we can't roll it
The third stage- syrup stays in the water and you can combine it into a soft ball (not so firm and you can easily press it)

The fourth stage- syrup stays in the water and you can combine it into a firm ball. That is the consistency we are looking for. Avoid stone consistency

Prepare puttu

Turn down the flame to low add Dal crumble and mix well

Furthermore, add ghee and continue cooking

Cook for 30 seconds till puttu is well combined

Add roasted cashews and ghee and mix well; turn off the stove

Ukkarai

tirunelveli okkarai

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