( the previous evening) and call it Mangaliya Nombi.
Ingredients
1 cup Rice flour
1 cup light brown sugar or grated jaggery
2 cups water
a pinch of cardamom
3 tbsp + 1/2 to 1 tbsp thick ghee.
1 to 2 tbsp coconut milk or grated coconut
Method
1. Dry roast the rice flour at low flame in a nonstick pan. Allow it to cool and add the light brown sugar.
2. In the same pan, add the water and bring it to boil. Switch off the flame. If using grated jaggery, dilute it with some of this hot water, strain and add it to the rice flour along with rest of the boiling water and cardamom. By switching off the flame and adding the rice flour, lumps can be avoided.
3. Return it to the pan and constantly stir until the mixture thickens and when it starts it stick on the sides, add 3 tbsp ghee and stir until the ghee gets well mixed with the mixture.
4.Add the coconut milk / coconut. If using coconut milk, let it get mixed well with the rice mixture. Add the final portion of ghee and mix.
Notes
- I suggest using coconut milk, as it gives very good flavor to the kali
- The entire cooking process should be done at low flame.
- If using light brown sugar, increase the amount from 1 to 1/4 cup. And, it need not be strained. It will give a lighter shade to the kali, when compared with the jaggery.
- Mom normally takes the batter in the liquid form and makes pancakes, which is my favorite. I thought of having a small portion of it for the pancakes, but totally forgot about it with the other pooja work.
:)
