Today I’m posting my Dad’s favorite childhood sweet recipe called Kali Idly or Kali burfi.I don’t know why they were called Kali idly as it is neither steamed nor Idly shaped.So,I renamed it as Kali burfi.
My Dad used to buy them from small shops(petti kadai) by his school for 1 anna which equals 1/16 of a rupee.These burfis were cut into squares or shaped using an empty coconut shell and then sold.Kali burfis are healthy and nutritious burfis with the addition of jaggery and very liitle ghee.

PREPARATION TIME : 20 MINS

COOKING TIME : 15-20 MINS

YIELDS : 30-35 BURFIS

INGREDIENTS

1 cup idly rice(soak for 2 hours)

1 & 1/4 cup jaggery(dissolve in 1 cup water)

3/4 cup + 1 cup water(to dissolve jaggery)

2 tsp bengal gram (kadalai paruppu)

1-2 tbsp chopped coconut

1/2 tsp cardamom powder

1 tbsp ghee

METHOD

Soak idly rice in water for 2 hours.Then grind them to a fine paste with 1 cup of water.

Chop the jaggery to fine pieces,add 1 cup water and bring it to boil.Let it boil for 5 mins on medium flame.

In a wide,heavy bottomed vessel heat ghee and roast the bengal gram.Now add the jaggery syrup through a strainer.

Now add the ground idly batter to the jaggery syrup followed by 3/4 cup water,cardamom powder and chopped coconut pieces.

Mix everything well and keep stirring continuously on low flame.Cook on low flame for 15 mins or until the mixture thickens and forms a soft ball.

Grease the plate with ghee and transfer the burfi mixture to the plate.Let it set for 30-40 mins.Make small squares out of it.

Enjoy these healthy kali burfis with your family and friends.

TAKE CARE TIPS

Palm sugar can be used instead of jaggery.

Keep stirring the burfi mixture continuously else they will settle at the bottom very quick and get burnt too.

Use either chopped coconut or grated coconut.

You can also add some nuts to enhance the taste and for the crunchiness in between.