9 November, 2015
Okkarai, a 5-ingredient Sweet Dish for Diwali and Meatless Mondays (gluten-free, vegan)
Here’s a healthy snack that I made for Diwali this year! Tagging this to Meatless Monday, the initiative to eat more vegetarian meals.
Flourless, no deep-frying, just steam cooked lentil cakes mixed with jaggery or unrefined sugar.
I learned this recipe from my mother-in-law this summer and we all fell in love with it. You just need 2 hours for soaking the lentils and about 2 hours to make it. Here are a few pictures of the steps involved:
Split Moong dal- 2 cups
Jaggery- 2 1/2 cups
cardamom powder- 1 tsp.
broken cashews- 1/2 cup
coconut oil or ghee- 1 tbsp.
water- 1 1/2 cups + amount needed for soaking
1. Soak mung dal in water till completely immersed. It will swell up in 2-3 hours.
2. Drain water and grind to a paste without adding any water.
3. Steam cook for 10-15 minutes. Allow the cooked lentil cakes to dry completely for 20-30 minutes.
4. Grind the broken cakes to a coarse powder.
5. Dissolve jaggery powder in heated water and drain to remove impurities in the jaggery.
6. In a wide pan, bring jaggery solution to a boil till it reaches a consistency when a small drop added in cold water does not disperse.
7. Add all the powdered mung to the jaggery, add cardamom powder. Let it remain on low heat till all the water evaporates. Break any small lumps.
8. Roast cashews in coconut oil or ghee and garnish. Store in an airtight box and enjoy for a week!