• Add the jaggery to water in a saucepan.
  
• Set it on medium heat and let the jaggery dissolve.
• As it boils remove the floating scum.
• Filter this syrup after the jaggery has completey combined and set it aside.
  
• Dry roast the short grain rice in a heavy bottomed frying pan till golden.
  
• Do not leave the pan as it burns fast towards the end.
• Remove and set it aside to cool.
• Roast moong dal on low heat till golden.
• Add half cup water to the roasted dal and cook it.
• The dal need not be fully cooked, cook for about 10 minutes.
• To this add the crushed roasted rice and mix well.
• Now add the jaggery syrup a little at a time and mix it lump-free.
  
• Cover and cook on a simmer till the water is absorbed.
• The rice will be cooked by now, mix well and add the crushed cardamom pods.
  
• The thiruvathira kali is now ready.
  

Optional toppings

• Roast the cashews in ghee and add to the kali, if you desire.
• Freshly grated coconut also tastes amazing in this recipe.