Chalimidi Recipe

Step 1: To begin making the Chalimidi recipe, rinse raw rice and soak in enough water for 5 hours

Step 2: Drain soaked rice in cotton cloth and let it dry for 1 hour

Step 3: Grind rice into fine powder

Step 4: Pass the flour through the sieve, collect fine rice flour

Step 5: Heat 1 tablespoon ghee in a heavy bottomed pan, roast cashews, raisins and coconut separately until golden brown

Step 6: Remove from flame, keep it aside

Step 7: Melt powdered jaggery with little water

Step 8: Boil the jaggery syrup until thickens up and when tested by pouring in a small bowl of water it forms a ball

Step 9: Add all the ghee into the panakam (jaggery syrup) and whisk well

Step 10: Remove the syrup from heat, add rice flour little at a time and mix vigorously

Step 11: Do not add too much rice flour and make it thick

Step 12: This dish will thicken up as it cools

Step 13: So keep the consistency loose

Step 14: Add all the roasted cashews, raisins, and coconut into the dish and mix well

Step 15: Transfer into a serving bowl and serve

Step 16: Serve Chalimidi as a dessert after your South Indian meal of Tomato Onion Sambar, Cabbage Thoran, Jeera Rasam, Potato Roast with Steamed Rice and Elai Vadam