Tuesday, November 10, 2015

Okkorai - A traditional Sweet For Diwali

Happy Diwali to all!

Okkorai - A traditional sweet made in every Iyengar home on the day of Diwali. Without okkorai, I can't think of celebrating Diwali.  Early in the morning after you get dressed and get blessings from elders, we run and enjoy fireworks. Then we come to eat a traditional breakfast of idli, okkorai, bajji with sweets and savories specially prepared for Diwali. Yummy! I love the taste of the okkorai. It is nutritious too! It can be made with readily available ingredients in the kitchen and uses less amount of ghee when compared to other sweets. Today is Diwali, its great to share okkorai with everyone.


To make the idlis:

Split yellow moong dhal - 1 cup

To make Okkorai:

Jaggery - 2 and 1/4 cup
Cardamom - 2
Cashew - 2 tbsp
Raisins - 2 tbsp
Ghee - 3 or 4 tbsp


Soak the moong dhal in water for 30 mins. Grind with a little water to make a batter that is neither too smooth nor coarse.  

Smear oil in idli plates, pour the moong batter and steam like idlies for 10 to 12 min. Cool and take out the idlies. Make it into a crumbly mixture.

In a heavy-bottomed vessel, add jaggery and 1/2 cup water. boil till jaggery dissolves. Filter and discard the impurities. Return the jaggery water to the stove and start boiling it. 

When a spoon of the thickened jaggery mix is dropped into the water in a bowl, you should be able to roll into a soft ball. it shouldn't dissolve. That's the consistency of jaggery needed to make okkorai. 

Add the crumbled moong idlies and slowly mix thoroughly till the are very well combined. Cook for a few minutes till the flavors are well combined. Heat 3 -4 tbsp of ghee. Fry cashews and raisins till golden brown. Add it to the okkorai. Mix and serve.

 Taste great hot, warm, or at room temperature.

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