Chalimidi Recipe

Chalimidi, is a dessert made from rice and jaggery and is usually made during festivals.

Jyothi Rajesh
12 ratings.
Chalimidi Recipe

Andhra dishes are not just known for its spice levels. It is also known for the delicious, authentic and humble sweet dishes. Most of the south Indian sweet recipes are made of jaggery and chalimidi is one such sweet dish which is specially made during festivals like Ugadi, and other auspicious days. This traditional dish is very easy to prepare and needs just a few ingredients. If you do not have access to jaggery or don’t like jaggery then you can substitute jaggery with sugar. But to get tradition taste I suggest you use jaggery.

Serve Chalimidi as a dessert after your South Indian meal of Tomato Onion SambarCabbage Thoran, Jeera Rasam, Potato Roast with Steamed Rice and Elai Vadam.

If you like this recipe, you can also try other South Indian dessert recipes such as

  1. Semiya Payasam With Coconut Milk Recipe
  2. Tamil Nadu Style Badam Puri Recipe
  3. Averekaalu Rava Laddu Recipe

Cuisine: South Indian
Course: Dessert
Diet: Vegetarian
Prep in

20 M

Cooks in

45 M

Total in

65 M

Makes:

2-3 Servings

Ingredients

  • 1 cup Jaggery
  • 2 cups Rice
  • 1 teaspoon Cardamom Powder
  • 1/2 cup Ghee
  • 1 tablespoon Cashew nuts
  • 1 tablespoon Raisins ,                            
  • 1 tablespoon Fresh coconut , chopped

Directions for Chalimidi Recipe

  1. To begin making the Chalimidi recipe, rinse raw rice and soak in enough water for 5 hours.  Drain soaked rice on cotton cloth and let it dry for 1 hour. 

  2. Grind rice into fine powder. Pass the flour through the sieve, collect fine rice flour.

  3. Heat 1 tablespoon ghee in a heavy bottomed pan, roast cashews, raisins and coconut separately until golden brown. Remove from flame, keep it aside.

  4. Melt powdered jaggery with little water. Boil the jaggery syrup until thickens up and when tested by pouring in a small bowl of water it forms a ball.

  5. Add all the ghee into the panakam (jaggery syrup) and whisk well.

  6. Remove the syrup from heat, add rice flour little at a time and mix vigorously. Do not add too much rice flour and make it thick. This dish will thicken up as it cools. So keep the consistency loose.

  7. Add all the roasted cashews, raisins, and coconut into the dish and mix well. Transfer into a serving bowl and serve.

  8. Serve Chalimidi as a dessert after your South Indian meal of Tomato Onion SambarCabbage ThoranJeera RasamPotato Roast with Steamed Rice and Elai Vadam.

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Last Modified On Thursday, 20 April 2017 10:34

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