Yields: 2 cups
Preparation Time for Rice Powder – 3 hours
Preparation Time for Kali – 20 minutes
Pressure Cooking time for Dal – 1 whiste
Raw Rice – 3/4 cup
Split Green Gram/Moong Dal/Paasi Paruppu – 1/4 cup
Jaggery – 1 1/2 cup
Water – 2 cups
Ghee – 1 tbsp
Cardamom Powder/Elaichi Powder – 1/2 tsp
Cashew Nuts – 5 to 6 nos
Grated Coconut – 4 tbsp
Prepare the rice powder
- Soak the rice for about 30 mins to 1 hour.
- Strain the rice and spread to dry on a cloth in one single layer. Allow to dry for about 2 hours or until the rice is dry.
- Once dried, dry roast the rice in a pan until it turns to an yellowish off-white color.
- Let cool.
- Once cooled, grind the rice to a coarse powder with broken grains, that is similar in form to Sooji or Rava.
Preparing the kali
- Dry roast the moong dal in a pan until it becomes a slight orangish-red color.
- Let cool.
- Pressure cook the dal for about 1 whistle and keep aside.
- In a saute pan, dissolve the jaggery in 2 cups of water.
- Strain the jaggery syrup if the syrup contains impurities.
- Add a pinch of salt to the syrup and stir.
- Mix in the cooked dal and rice powder.
- Close the pan with a lid and allow to cook in a low flame (simmer flame), stirring occasionally.
- When the kali starts to become thick, like Upma, add the ghee and take off of heat.
- Fry the cashew nuts in a 1 tsp of ghee and pour them into the kali.
- Mix in cardamom powder and the gratd coconut and mix well.
- Offer as neivedhyam and serve.