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.
Okkarai is ready!
Remember that this sweetdish has a shelf life 
of about 2 weeks!