Skip to main content

Diwali Traditions - Okkarai revisited


Its a refreshing change to get back into the obsessive cooking mode after an extended slump brought about by a general saturation of food related over stimulation of the nervous system. At the same time I realize that since 2010, over three Diwali celebrations I may just have ended up 'panfusining' most of the traditional dishes that my family generally serves up. Here's a recap:


Maa Ladoo: An unbelievably simple confection consisting of fresh ground Garbanzo flour, sugar and ghee flavored with a touch of Cardamom & Saffron.

Lehiyam Truffles: The traditional antidote to heavy Diwali indulgence.

Hazelnut and Almond 'Cake' : A burfi using hazelnuts, something that does not figure in any Indian Dishes.

and somethings that are great just the way mommy made them, like the rice chakli known as 'Vella Thenkozhal'


 Okkarai health bars was one of my earliest experiments for Panfusine and there was a phase when I kept making batch after batch at such regular intervals and got to the point when I never wanted to see, smell or even hear about the dish.. took me a year and a half to get over it just in time for a revised version with some contrasting ingredients for added color.



 Here is the recipe for the redux. Thisversion  is absolutely no ghee involved and makes for a great healthy vegan treat. I used a coconut Palm jaggery, an ingredient borrowed from Thai cuisine. This kind of jaggery is comparatively more soft, and has a viscous consistency. Its perfect for pouting out into the pan. If you're using regular sugar cane jaggery, just make sure you powder the blocks before measuring out the amount you need.

Okkarai Health Bars:

You need:

1 cup dried Split garbanzo beans (channa dal)
1 cup shelled pumpkin seeds
1/2 cup sliced almonds
1/2cup dried sweetened cranberries
1 cup jaggery, crumbled
1 cup dark brown sugar
1  teaspoon powdered cardamom.

Preheat the oven to 275 F.

Line a 15 x 10 inch baking sheet with parchment paper.

Toast the split garbanzo beans until golden. Add to a container containing scalding hot water. set aside for about 2-3 hours or preferably overnight for the beans to soften. Drain the water and and add the garbanzo into a food processor. Pulse until the mixture breaks up into a very coarse consistency. Transfer into a large mixing bowl.



Lightly toast the pumpkin seeds and sliced almonds and add them to the garbanzo along with the dried sweetened cranberries. Add the cardamom and toss to blend.

Combine the jaggery and the sugar and heat gently until the mixture melts and forms a syrup. When the syrup reaches a 'soft crack' (the syrup forms thin malleable threads when dropped into cold water) stage, add the scalding hot sugar syrup into the garbanzo and nut mixture. Fold to evenly coat the syrup around the mixture.



 Spread the mixture evenly on the baking sheet,


Slide the baking sheet into the oven and bake at 275 F for about 25 minutes until the edges begin to caramelize. Switch off the oven and allow the okkarai to rest in the oven itself for about 10 minutes. Remove and score with a sharp knife and cut into bars. Allow the baking sheet to completely cool over a wire rack before breaking up the pieces. Store in an airtight jar.



Bon appetit!

Wishing everyone a very happy Diwali and prosperity filled year ahead!

Comments

  1. Happy Diwali to you and yours. The bars look super healthy and filling. The Indian touch of elaichi surely makes it perfect for Diwali. Loved the first picture.
    Love Ash.

    ReplyDelete

Post a Comment

I'd love to hear feedback from you, your thoughts, ideas and suggestions.

Popular posts from this blog

Product Review: Ninja Mega Kitchen system and a recipe for Masala Dosa

One of the biggest reasons for attending conferences is the priceless experience of meeting fellow bloggers and get an invaluable exposure to all things  culinary. This includes vendors with new products to savor and get inspiration from.

I had no complaints about whatever appliances I had for making traditional Dosa (Traditional South Indian rice & lentil crepes) batter, a sturdy tabletop stone grinder that you could add the Urad dal, turn the timer on , and 30  minutes later, come back to a container full of fluffy, batter with the consistency of whipped egg whites. The
The cons of this is the cleaning up, of the various parts, the roller, the grinding bin, the multiple trays on which the rollers need to be placed while transferring the rice & lentil batter, the invariable drips of thick batter on the counter.... you get the point, It takes quite a bit of time.

I was pleasantly surprised when the appliance company, Ninja asked me if I'd like to try any of their appli…

From Spuds to Suds - A recipe for soap!

From Soup to soap, spuds to suds.. Just a few catch lines posted as a response to a photograph of home made soap I posted on my Instagram account.. Found it so appealing that I seriously started contemplating blogging about it. The decision was made when I got some fabulous feedback about the soap.
The idea of making soap crossed my mind during the time I dabbled in making Lip balm. A fellow Blogger friend, Nandita Iyer (Saffron Trail )had posted some ravishingly beautiful photographs of home made soap and it was sounded so fascinating that I immediately wanted to rush out and buy the ingredients right then and there.. Umm, not so fast - Inevitably the part about Caustic Lye and its corrosive properties followed and kind of slowed me down (actually stopped me). As a compromise I shopped for those bulk soap blocks from Michaels and tried to concoct my own 'flavors' and it was such a disappointing waste of time, money and effort. For one, those blocks have this long list of unp…

Unusual Ingredients - Unripe Blueberry Achar

T'was just another Summer afternoon, The kids were home for the summer holidays, getting bored, there's only so much summer reading you can force them to do, and the Indian mommy in me could no longer caution them against going out in the afternoon  (I've solemnly refused to use that horrid excuse of 'You'll get a dark tan if you stay out in the mid day sun'), and so we decided to head out to Terhune orchards for the blueberry picking. The kids never say no to outings to the orchard, they LOVE the trip there, the cute yellow dogs and the cats,  the chocolate crinkle and Snickerdoodle cookies, and they positively trip over grabbing buckets and heading joyfully towards the berry bushes...



... And there it ends, the younger one loses herself in her delightful imaginary worlds where she probably thinks she's hacking her way through virgin Amazon jungle, sighing at every branch that brushes against her legs, picks 2 or 3 berries as if they were a new as yet und…