1 hour 15 min
– Fry rice till it is golden brown. Let it cool down completely and then grind it into a powder. – Take around 4 ½ cups of water and add the jaggery and sugar to it.
– At this stage add a tablespoon of ghee and grated coconut to it. Now add the ground rice powder, mix it well and transfer it to a pressure cooker. Let it cook. – Once the pressure releases, open the cooker, mix it up well and check for doneness.
– The kali would appear shiny and it would be in a rawa upma consistency. – Add the remaining ghee in a small frying pan and fry the cashews in it to golden brown. Mix well.