This is a special item prepared on a particular festival day in TamilNadu. It is served with Thiruvadirai Kootu.
2 cups rice
1/4 cup greengram dal (moong dal)
1 tbsp bengalgram dal (channa dal)
2 1/2 - 2 3/4 cup powdered jaggery (to taste)
1/2 cup coconut gratings
1/2 cup ghee
1 tbsp cashew nuts (broken into pieces)
4-5 cardomoms (powdered)
1. Broil (dry roast) the rice and dals on low heat stirring all the while to a dark brown colour. Remove kadai from fire, cool and pass through the dry grinder of the mixie and powder to a consistency, little thicker than rava.
2. Measure the prepared rava and take double the quantity of water. Set water to boil, add jaggery and allow to dissolve. If need be, strain the syrup and put it back on fire.
3. As syrup starts to boil, add coconut gratings and 2-3 tsp ghee. Gradually add the prepared rava, stirring all the while. When all of it has been added, reduce the heat. Cover vessel with a lid and cook on SIM, stirring occasionally.
4. When the kali is done (the rava should have cooked softly), remove vessel from fire. Fry cashew nuts in ghee, add to kali along with cardomom powder. Keep it covered for a while, stirring now and then. When ready, the kali should be dry.
Note: This kali can be prepared with sugar also. If you are using sugar, add cooking camphor for flavour along with cardamom powder in step 4.