Ingredients:

• 1 cup – Rice
• 1 cup – Jaggery
• 100 g – Ghee
• 50 g – Cashew nuts
• 1 tsp – Cardamom powder
• 1/2 cup – coconut, grated

Method:

1. Soak rice for half an hour. Drain and spread on a cloth to dry. Dry grind coarsely.
2. Boil three cups of water.
3. Add jaggery and grated coconut while boiling.
4. Sprinkle the rice rava and cook over a slow flame for about 15 mins, stirring continuously so that no lumps are formed and the rice is well cooked.
5. Heat ghee and fry the cashewnuts till golden and pour over the kali.
6. Mix well and serve.

Recipe courtesy of Rajeswari