Ingredients:

1 cup Channa Daal

½  cup grated coconut

1 ½ cup jaggery

Few cashew nuts

Few kismis (raisins)

Powdered elaichi – one pinch

Ghee – one spoon

Roast Channa Daal till light brown. Cook it till 2 whistles in pressure cooker with a glass of water. Drain excess water if any. Daal should not be overcooked. Daal should get crushed only when pressed. Powder it in mixer.

Roast it with ghee.

Add a glass of water to the jaggery and boil it to make it into a multiple string consistency ie. When it is put in water, it should remain firm.

Roast cashew, kismis , elaichi powder with a few drops of ghee

Roast grated coconut with a few drops of ghee

Add the roasted daal, cashew, kismis, elaichi powder

Mix well and voila Okaarai is ready!!