However experienced we are in cooking, sometimes when we do thiruvathirai kali we get doubt in the proportion of rice and jagerry, amount of water to be kept, and the method for roasting the rice. And also there are instances when the rice does not cook or boil properly and stay crunchy. Here are some tips and perfect, easy method for doing this traditional sweet.....
Take raw rice in required quantity. Heat a heavy bottomed pan. Once it gets heated keep the flame to low. Add rice to the pan and patiently roast it. Keep stirring till the rice completely becomes golden brown in colour. Transfer it to a dry bowl and allow it to cool. Add 2 tea spoons of dry roasted moongh dal to it.
Once it gets cool down powder it in a mixie. It should not be a smooth or fine powder. It must be a coarse powder.
Sine it is roasted rice powder it absorbs water well. So, for 1 cup of rice powder the water is 3 1/4 cups.
For 1 cup of rice powder the jagerry powder is 1 full cup tightly packed. If you want the sweet to be mild make it 3/4 cup.
Dissolve the powdered jagerry in a cup of water and warm it. Once the jagerry completely melts, filter the water and remove the dusts.
Now add this jaggery water to the rest of water. So the proportion is for 1 cup of rice powder, the jaggery water is 3 1/4 cups.
In a vessel add the powder, jaggery water, cardamom powder and 2 tb spoon of grated fresh coconut.
Keep them in a pressure cooker and cook up to 3 whistles.Then keep the flame in low and cook for 10 minutes. Switch off the stove.
After the steam is released, take it out. Saute it with cashew, chopped coconuts as you wish in a tb spoon of ghee . Otherwise just add a tb spoon of ghee mix well and the Kali is ready.