THIRUVAADIRAI KALI

MY.....50th receipe  :)
   
A special sweet dish prepared during thiruvaadirai in tamilnadu.Though the process is a bit

long surely worth doing....We used to have it for a day or two and i personally like it a lot...I

prefer doing it in a cooker since boiling the rice rava  takes a long time...

INGREDIENTS
Raw rice- 1 cup(1 aazhaakhu)
jaggeryt-1/4 kg
payatham paruppu(moong dal)-2 tablespoon
ghee-1/4  cup
cashew and elaichi-little
grated coconut-little

PROCEDURE

STEP1   
First take the rice and fry it in a pan in low fire slowly until the rice turns slight golden

colour.immediately transfer to the plate and cool once its done...Once it turns cool grind in a

mixer to a rava consistency..After you grind you can smell the aroma....

After dissolving jaggery....

after adding grinded rice 

STEP2
Take a pressure cooker or heavy bottomed  pan and boil the moong dal without the lid.Add little

water just to boil the dal.About 3/4 cup.If you boil closing lid , dal will turn sticky.Once dal

is well cooked smash it well add about 4 cups of water and boil it well.Once the water is well

boiled add the jaggery with little salt.Once the jaggery is well dissolved and bubbles atarts

coming add the rice grinded in step1 little by little and little ghee.Once the rice is well mixed

close the cooker.Keep in low-medium flame and after 3-4 whistles switch off the stove.Now add the  grated coconut, elaichi,cashews and remaining ghee.If the sweetness is not enough you can add little sugar...Thiruvaadirai kali is ready...tastes best when cool...