Chalimidi Recipe

Name: Chalimidi Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2-3
Cuisine: South Indian Recipes
Ingredients: 1 cup Jaggery; 2 cups Rice; 1 teaspoon Cardamom Powder (Elaichi); 1/2 cup Ghee; 1 tablespoon Cashew nuts; 1 tablespoon Sultana Raisins; 1 tablespoon Fresh coconut chopped

Jyothi Rajesh

February 22, 2018

7734 Ratings

Time:Prep: 20 M|Cook: 45 M|Total: 1h 5min

Makes:2-3 Servings

Meal:Dessert

Cuisine:South Indian Recipes

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 Sambar, Cabbage Thoran, Jeera Rasam, Potato Roast with Steamed Rice and Elai Vadam.

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

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

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

Ingredients

1 cup Jaggery

2 cups Rice

1 teaspoon Cardamom Powder (Elaichi)

1/2 cup Ghee

1 tablespoon Cashew nuts

1 tablespoon Sultana Raisins,

1 tablespoon Fresh coconut, chopped

Instructions for Chalimidi Recipe

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

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

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

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.

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

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.

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

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