Vendhaya Kali

🔥 Prep

• Rinse the 100 g raw rice under running water until the water runs clear.
• Measure out 2 tbsp fenugreek seeds.
• Break or grate the 150 g palm jaggery into small pieces for easy melting.
• Measure out 3 tbsp sesame oil.
• Measure out 0.5 tsp cardamom powder.
• Measure out 400 ml water.
• Measure out 0.25 tsp salt.

🔥 Cook

• 1. In a heavy‑bottomed pan, combine the rinsed rice, fenugreek seeds, and 400 ml water; bring to a boil over high heat.
• 2. Reduce to medium heat and simmer for 20 minutes, stirring occasionally, until the rice and fenugreek are soft and the water is absorbed.
• 3. Add the 0.25 tsp salt and stir to combine.
• 4. Mash the cooked rice‑fenugreek mixture with a wooden spoon or potato masher until a smooth, coarse paste forms.
• 5. Add the palm jaggery pieces, sesame oil, and cardamom powder; continue to cook over low heat for 5 minutes, stirring constantly, until the jaggery melts completely and the mixture thickens to a fudge‑like consistency.
• 6. Remove the pan from heat and let the kali cool slightly; then transfer to a greased plate, press evenly, and cut into desired shapes (e.g., squares or diamonds) while still warm.

🔥 Serve

• Serve the vendhaya kali warm or at room temperature, optionally drizzled with a little extra sesame oil.
• Pair with a side of fresh coconut chutney or a dollop of plain yogurt for contrast.
• Enjoy as a wholesome sweet snack or dessert, preferably with a cup of hot filter coffee.