This is a special item prepared on a particular festival day in TamilNadu. It is served with Thiruvadirai Kootu.
Ingredients:
Rice – 1 cup
Jaggery – 1 1/2 cups, powdered
Water – 2 1/2 cups
Bengal Gram Dal – 1 tblsp
Moong Dal – 1 tblsp
Coconut – 1 cup, grated
Cashewnuts – few
Cardamom Powder – little
Ghee – little
Method:
1. Dry roast the rice, bengal gram dal and moong dal separately.
2. Grind the rice to a rava like consistency.
3. Sprinkle a little water and mix well.
4. Steam cook the rice and keep aside.
5. Pressure cook the dals with enough water till 2 whistles.
6. Add enough water to jaggery and mix until fully dissolved.
7. Strain to remove any impurities and place over medium flame.
8. Bring to a boil.
9. Add the rice, dals, coconut and little ghee.
10. Stir well.
11. Fry the cashewnuts in little ghe.
12. Add to the kali along with cardamom powder.
13. Mix well.
14. Serve.
