Okkarai

Directions

• Roast the Bengal Gram Dhal in a dry skillet until it achieves a light brown hue. Then, submerge the roasted dhal in boiling water and let it soak for 2 to 3 hours.
• After soaking, rinse the dhal and drain away the excess water. Blend the soaked dhal to create a smooth paste.
• In a heavy-bottomed kadai, heat half of the designated ghee over medium flame. Add the dhal paste to the kadai and sauté until the water has evaporated and the mixture emits a pleasant aroma.
• While the dhal is cooking, prepare the jaggery syrup. Combine the jaggery powder and 1/4 cup of water in a thick-bottomed vessel. Heat the mixture until it becomes a thick syrup.
• Once the syrup is ready, reduce the heat to low and gradually incorporate the sautéed dhal into the syrup. Continue stirring, adding the remaining ghee incrementally until the mixture breaks down into small, soft pieces.
• In a separate pan, lightly fry the coconut and cashew nuts in a small amount of ghee. Grind the cardamom into a fine powder. Add these elements, along with any remaining ghee, to the main mixture. Stir thoroughly to combine all the ingredients.