Receta Thiruvathirai Kali
Today's post is in succession to the previous post - Thalagam. A mildly sweet dish made with rice rawa and jaggery. As mentioned in my earlier post, this is made specially during the thiruvathirai festival, a special offering to Lord Shiva.
The mixture becomes separate and fluffy as it cools down. The consistency of this is more like the rawa upma. Serve this warm and it tastes good when paired with a spicy gravy esp kootu.
Thiruvathirai Kali
Rice rawa cooked in jaggery syrup. Made as an offering to God on Thiruvathirai.
Prep Time: 5 Mins | Cook Time: 15 Mins | Total Time: 20 Mins | Serves: 2
Ingredients
- 1 Cup Arisi | Raw Rice
- 2 Tbsp Pasai Parupu | Moong Dal
- 1.25 to 1.5 Cups Jaggery Powder
- ~1.5 Cups Water
- 1/2 tsp Cardamom Powder
- 1 Tbsp Broken Cashews
Instructions
Roast the rice and dal in a medium flame until the rice changes to slight golden colour. Cool and then coarsely grind it to a Rawa | Sooji consistency.
In a pan melt jaggery with little water and filter the syrup for impurities.
In a Kadai or a heavy bottomed pan; add ghee. Once it is hot add the cashews and roast it until it is golden brown.
Then add the jaggery syrup and about 1.5 Cups water and bring it to a boil.
Then add the cardamom powder and the broken rice. Add it little by little and keep stirring it continuously to avoid lumps.
Cover and cook for about 10 minutes. Once it cools don completely fluff it up nicely and serve with thalagam.
Notes
As soon as it is made, it will look sticky and wet. But as it cools you can separate it.
This post is for Blogging Marathon 46 under the theme "Festival Special". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46 here.