In a heavy-bottomed pan dry roast raw rice. Roast evenly till the rice turns golden brown. Transfer the roasted rice to a wide plate and let it cool
In the same pan add moong dal and roast evenly till the dal till golden brown. Transfer the dal into the plate containing dal
Cool them completely. Then grind them coarse in rava (Sooji/Semolina) texture In a microwave-safe bowl add 2 cups of crushed jaggery and 3 cups of hot water and microwave till the jaggery melts down
When jaggery is fully dissolved and bubbles start appearing, stop cooking further. Alternatively, you can also melt jaggery in a stovetop In a wide pan strain the jaggery water and boil
Once after the jaggery water comes to boil add cardamom powder, coconut, and 1/4 cup of water: mix well let it boil well
Add the ground rice + dal and mix well continuously
The mixture might turn lumpy so mix well. Cook till the liquid is all absorbed Add 1/2 cup of hot water and 1 tablespoon of ghee; mix well
Cook till the mixture comes together. Turn off the stove and transfer the mixture into a cooker separator Cover with a lid and pressure cook for 7-8 whistle. Let the pressure subside naturally
Mix well and make sure the rice is well cooked if require a cook for an additional whistle
In wide cooking, pan add 1 tablespoon of ghee and let it turn hot Add cashew and roast till cashews turn golden brown. I prefer crispy cashews to transfer them into a safe bowl and then add cooked rice + dal Cook till the kali comes together as a nonsticky mass. Turn off and add cashew. Our tasty kali is ready
