In a heavy-bottomed pan dry roast raw rice. Roast evenly till the rice turns golden brown. Transfer the roasted rice to a wide plate and let it cool

In the same pan add moong dal and roast evenly till the dal till golden brown. Transfer the dal into the plate containing dal

Cool them completely. Then grind them coarse in rava (Sooji/Semolina) texture

In a microwave-safe bowl add 2 cups of crushed jaggery and 3 cups of hot water and microwave till the jaggery melts down

When jaggery is fully dissolved and bubbles start appearing, stop cooking further. Alternatively, you can also melt jaggery in a stovetop

In a wide pan strain the jaggery water and boil

Once after the jaggery water comes to boil add cardamom powder,  coconut, and 1/4 cup of water: mix well let it boil well

Add the ground rice + dal and mix well continuously

The mixture might turn lumpy so mix well. Cook till the liquid is all absorbed

Add 1/2 cup of hot water and mix well

Cook till the mixture comes together. Turn off the stove and transfer the mixture into a cooker separator

Cover with a lid and pressure cook for 7-8 whistle. Let the pressure subside naturally

Mix well and make sure the rice is well cooked if require a cook for an additional whistle

In wide cooking, pan add 1 tablespoon of ghee and let it turn hot

Add cashew and roast till cashews turn golden brown. I prefer crispy cashews to transfer them into a safe bowl and then add cooked rice + dal

Cook till the kali comes together as a nonsticky mass. Turn off and add cashew. Our tasty kali is ready