Kali

by Pradhiba
(India)

Kali

Kali

INGREDIENTS:

Raw Rice……………………………………..1 Cup.
Powdered Jaggery……………………………..1 Cup.
Powdered Cardamom………………………….Half Teaspoon.
Water…………………………………………..One and a half cups.
Ghee……………………………………………4 Tablespoons.
Cashew Nuts……………………………………A Handful
Grated Coconut…………………………………Half Cup.


PROCEDURE

Soak the rice in water for an hour. Drain well . Dry fry in a Kadai on low flame, continuously stirring. The rice grains would turn reddish brown; now remove from fire and blend in the mixi to a coarse powder( like Sooji).

Soak the Jaggery in one and a half cups of water, dissolve and strain. Now transfer this Jaggery - water into a large thick-bottomed kadai ( or pressure cooker vessel) .Add two tablespoons of the ghee to the boiling jaggery water. Lower the flame and slide in exactly one cup of the powdered rice little by little and keep stirring. Make the flame real low and close the kadai. Open the lid after a while and stir well. You’ll find that the KaLi has turned out to look like soft powdery dish. Remove from fire. Add the cardamom powder and mix well. Fry the cashew nut pieces in the rest of the ghee and mix with the KaLi. Blend in the grated coconut too.

Now the KaLi is ready !!

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