Thiruvathira Kali, a festival special, the sweet rice halwa, also a kind of dance that women in Kerala perform during the Thiruvathira festival and during Onam. I still remember the kali that my ashalaathu mami (neighbor) used to make. Mami is a sweet person and a terrific cook! My amma learned the recipe from her. Since amma and I love sweets, specially the ones made with jaggery, this recipe has been a favorite for both of us and we do not wait for Thiruvathira to satisfy craving.
Raw rice (dry roasted and coarsely powdered) – 3/4 cup
Green mung dal (dry roasted and coarsely powdered) – 1/4 cup (optional)
Jaggery – 1 cup
Water – 3 cups
Cardamom powder – 1/4 tsp
Ghee – 2 tbsp
Grated coconut – 1/4 cup
Wash, dry, and then dry roast the raw rice and green mung dal separately until golden brown. Cool and grind coarsely using a mixer. Dissolve the jaggery in water. Strain to remove any impurities. The proportion of rice, jaggery, and water are 1:1:3. So if you are taking 1 cup of rice powder (+the optional roasted green mung dal powder), dissolve 1 cup of jaggery in 3 cups of water. An easy way of cooking kali is to mix the rice powder (+the optional roasted green mung dal powder) in the jaggery water, add cardamom powder and then pressure cook to a whistle. Turn off and then wait for the steam pressure to reduce. Open the cooker and you will see that the mixture is well cooked and thick with no trace of water. Add the ghee and grated coconut to the rice powder cooked in jaggery. Mix well.
You can cook this in a kadai also. Place the melted jaggery water on the stove and when it boils, add the powdered rice and mung dal and keep stirring. When the mixture thickens, add the ghee, cardamom powder, and grated coconut and mix well.
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