Thiruvathirai Kali is a traditional South Indian sweet offering, lovingly prepared during the festival of Thiruvathirai. The delightful combination of velvety roasted rice and earthy lentils, infused with jaggery, creates a soulful treat.
Ingredients
- 1 cup raw rice
- 2 tbsp moong dal
- 1 cup powdered jaggery
- 1 1/2 cups water
- 1/4 cup grated coconut
- 1/4 tsp cardamom powder
- 1 tbsp ghee
- 1 tbsp cashews
- 1 tbsp raisins
- A pinch of salt
Instructions
- 1. Heat a pan over medium heat and dry roast the raw rice until it turns light golden brown. Let it cool, then grind into a coarse powder.
- 2. In the same pan, dry roast the moong dal until fragrant and light golden. Set aside.
- 3. In a saucepan, bring 1 1/2 cups of water to a boil. Add powdered jaggery and stir until fully dissolved. Strain the syrup to remove impurities.
- 4. Return the syrup to the saucepan, add cardamom powder, and a pinch of salt. Bring to a gentle boil.
- 5. Slowly stir in the ground rice and roasted moong dal, continuously mixing to prevent lumps.
- 6. Reduce the heat to low, cover the pan, and cook the mixture for about 10 minutes until it thickens and the rice is fully cooked.
- 7. In a small pan, heat ghee, then add cashews and raisins. Sauté until the cashews are golden and raisins are plump.
- 8. Gently stir the grated coconut, cashews, and raisins into the Kali. Mix well to combine all flavors.
- 9. Serve warm as a delightful festive treat.
Notes
Thiruvathirai Kali is best enjoyed fresh and warm. You may adjust the sweetness by balancing the amount of jaggery to your preference.
