How to make…Koova kali

I learnt this recipe from my mother-in-law who is a wonderful cook. It is a dish that is typically made on the day of Thiruvadirai.

What you’ll need

Arrowroot Powder/Koova Podi – 1/2 cup

Powdered jaggery – 3/4 cup

Grated fresh coconut – 1 tbsp (optional)

Cardamom powder – a pinch

Ghee/clarified butter – 4 tsp and a little for greasing

Cashew nuts, for garnishing

Water – 1 cup + 1/3 cup of dissolving jaggery

Cooking instructions

Grease a plate and the flat back of a davara.

Dissolve the jaggery in about 1/3 cup of water. Strain for impurities and heat on a medium flame.

Add the grated coconut to the syrup and let boil on a medium flame. In a kadai, add the arrowroot powder and a cup of water, mix well without forming any lumps.

Place the kadai on medium heat and keep stirring, after about 3 to 4 minutes, the mixture will start thickening and will change from white to transparent. Now add the jaggery syrup and stir well.

Mash any lumps with the back of the spatula. Add about 3 tsp of ghee and stir. The mixture will start leaving the sides. Add another spoon of ghee, mix and transfer to a greased plate. Level it with the back of a greased cup. Cut into desired shapes once cool. Garnish with cashew nuts.

Kaveri Venkatesh is a homemaker who is passionate about cooking and blogging on food.

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Printable version | Feb 27, 2020 9:23:58 PM |

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