THIRUVADARI KALI

Ingredients :

raw rice - 1 cup
Moong dal - 1/4 cup
jaggery - 1 and 1/2 cups
water - 3 cups
cardamom powder - a pinch
ghee - 1/2 cup
cashew nuts chopped - 3 tbsps
kismis - 2 tbsps

Method :
Soak the rice in water for 15 mins and dry it on a thin cloth under the fan for 1 hour
dry roast the rice till it becomes dark pink colour
dry roast the moong dal to brown colour
grind both the rice and the dal to a coarse powder (we need 1 and 1/4 cup of this powder)
in a pressure pan, take 3 glasses of water and melt the jaggery in it
add 1 tbsp of ghee, stir and cook it in the pressure pan for 1 whistle
when you open the pan, the mixture will look like a semi dry paste
Start cooking it by adding ghee little by littlt till it resembles a sticky powder. (once this cools it will become a dry powder mixture)
fry the cashew nuts and kismis in 1 tbsp of ghee and garnish it
sprinkle cardamom powder