On the day of Thiruvadirai Star during the Tamil month Margazhi (Mid of Dec to Mid Of Jan), is celebrated as an auspicious day for Lord Siva(Nataraja). On the day, this authentic dish "Thiruvadirai Kali", a sweet dish is prepared for Pooja(Neivedhanam). This is usually served with Ezhu Kari Kootu or Thalagam. I will post the recipe for this kootu soon. This year this day falls on 28th December.
1. Raw Rice - 1 Cup
2. Moong Dhal - 1/4 Cup
3. Jaggery - 1.5 Cups (Powdered) or Adjust to your taste
4. Salt - 1/2 tsp
5. Cardamom - 3 pods
6. Cashewnuts - 1 tbs (Broken)
7. Raisin - 1 tbs
8. Coconut - 1/2 Cup (Grated)
9. Water - 6 Cups
10. Ghee - 2 tbs
1. Wash raw rice and dry roast in medium flame till it turns brown.
2. Cool and then powder to a coarse consistency (Like Rava(Sooji)).
3. Now, dry roast the Moong dhal in a heavy bottomed pan on a medium flame till it turns golden brown. Add 1 cup of water and cook till the dhal is soft. (Don't over cook)
4. Meanwhile, take jaggery and 3 cups of water in a vessel. Add crushed cardamom pods. Heat till the jaggery is completely dissolved. Switch off the stove. Strain to remove the impurities.
5. Add jaggery syrup and remaining water to cooked dhal. Let the contents boil well.
6. Now, medium the flame. Add the powdered rice slowly while stirring continously. Take care no lumps are formed.
7. Cover with a lid. Allow the contents to cook for another 20 minutes with occasional stirring.
8. Once cooked, add ghee roasted nuts and raisins. Add remaining ghee and grated coconut. Mix everything together.
9. Keep as such on medium flame for 5 minutes.
10. Serve warm.