Okkarai

Ingredients-
Chana dal- 2 cups
Jaggery - 2 cups
Fresh grated coconut -1 cup
Ghee - 4 tsps
Oil - 3/4 cup
Cashew nuts - 1/4 cup
Cardamom – 5 nos.
Preparation-
 
Fry the chana dal evenly in a pan without oil
till it turns golden brown. Soak in hot water for an hour.
Powder the jaggery & cardamom Drain the chana dal and
grind it to a fine paste. Add jaggery and grind the mixture.
In a deep frying pan, add the oil & then add
the ground paste over medium flame.
After about 20 minutes the paste loses its
moisture and starts forming non-sticky & free
flowing granules. Add fried coconut & cashew nuts.

Chakkkar Pongal

Ingredients-

Rice- 2 cups
Moong dal, lightly roasted- 1/2 cup
Jaggery, grated- 5 cups
Ghee- 1/2 cup
Cardamom, pwd- 10 nos.
Cashew nuts & raisins, roasted- 15 nos. each
 Pressure cook rice & dal together. In a heavy
pan add ghee, cooked rice & dal and fry. Add
jaggery and cook. Add dry fruits & cardamom.
Serve hot.
 
Jaggery Pudding
 
Ingredients-

Jaggery Laddoo
Left over chapatis/ tortillas – 8 or 10 nos.
Jaggery – 75 to 100 g
Cardamom, ground – 10 to 12 nos.
Preparation-

Grind the chapatis in a grinder but do not make it very fine. Grate jaggery.
Mix well grounded chapattis with jaggery &
cardamom.Roll them into round balls called laddoos.

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