
Ingredients:
• 2 cups – Besan or Gram Flour
• 1 cup – Jaggery or Brown sugar
• 1 tsp – Cardamom Powder
• 2 tbsp – Ghee or Unsalted Butter
• 2 tbsp – Sesame / Til Oil
• 1/4 cup – Cashew nut
Method:
- Take a tbsp of ghee or unsalted butter and sesame oil in a pan.
- Add besan to it and roast till it turns reddish.
- Heat jaggery in a cup of water separately. Stir till jaggery completely dissolves in water. This mix should be watery.
- Add cardamom powder to the jaggery water while it boils.
- Add jaggery water to reddish besan, continuously stirring.
- Keep stirring the mix and continue to add ghee-sesame oil from time to time.
- Add cashewnuts to it and continue stirring well.
- When the smell of fresh besan ceases and the aroma of halwa fills the air, it means the okkarai is done.
Recipe courtesy of Vidya