Traditional South Indian Chalimidi Dessert with Jaggery and Coconut
Chalimidi – Traditional South Indian Dessert Recipe
About Chalimidi
Chalimidi is a cherished traditional South Indian dessert, known for its subtle sweetness and rich flavor, derived from jaggery and rice flour. Often prepared for special occasions, this delicacy is an ideal finish to any authentic South Indian meal, carrying the warmth of roasted cashews, raisins, and freshly grated coconut in a syrupy base. The dessert holds a soft texture, further enhanced with aromatic cardamom, and pairs wonderfully with South Indian staple dishes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Jaggery | 1 cup |
| Raw Rice | 2 cups |
| Cardamom Powder | 1 teaspoon |
| Ghee | 1/2 cup |
| Cashew Nuts | 1 tablespoon |
| Raisins | 1 tablespoon |
| Fresh Coconut (chopped) | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Carbohydrates | 40g |
| Protein | 5g |
| Fats | 14g |
| Fiber | 2g |
| Sugars | 30g |
| Saturated Fat | 7g |
| Sodium | 5mg |
| Potassium | 120mg |
Note: Nutritional values are approximate and may vary based on ingredient freshness and preparation method.
Preparation & Cooking Times
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 20 minutes | 45 minutes | 65 minutes |
Servings
This recipe serves 4 portions.
Step-by-Step Instructions
1. Preparing the Rice Flour
- Soak and Dry: Begin by thoroughly rinsing the raw rice under cold water. Place the rice in a bowl, covering it with enough water to soak for 5 hours.
- Drying the Rice: After soaking, drain the rice and spread it on a clean, cotton cloth, allowing it to air dry for about 1 hour until it is completely moisture-free.
- Grinding and Sieving: Grind the dried rice into a fine powder using a high-speed blender or food processor. Once ground, pass the flour through a fine sieve to ensure you have a smooth, lump-free rice flour. Set aside.
2. Roasting the Add-Ins
- Heat the Ghee: In a heavy-bottomed pan, melt 1 tablespoon of ghee over low heat.
- Roast Cashews, Raisins, and Coconut: Add cashews to the pan, stirring occasionally until they turn a light golden brown. Follow by roasting the raisins until they puff up, and finally, add chopped coconut pieces, roasting until golden. Transfer the roasted ingredients to a bowl and keep aside.
3. Preparing the Jaggery Syrup
- Melt the Jaggery: In the same pan, combine the powdered jaggery with a few tablespoons of water. Heat the mixture over medium flame, stirring continuously until the jaggery dissolves completely.
- Thicken the Syrup: Allow the syrup to simmer until it thickens. To check readiness, drop a small amount of syrup into a bowl of water; if it forms a soft, pliable ball, it’s ready.
4. Combining Ingredients for Chalimidi
- Add Ghee and Cardamom: Once the jaggery syrup reaches the desired consistency, add the remaining ghee and 1 teaspoon of cardamom powder to the syrup, whisking until well combined.
- Incorporate the Rice Flour: Gradually add the prepared rice flour to the syrup, stirring constantly. Ensure not to add too much rice flour at once to avoid clumping; keep the mixture slightly loose as it will continue to thicken as it cools.
5. Adding Final Touches and Serving
- Fold in Roasted Ingredients: Gently stir in the roasted cashews, raisins, and coconut pieces, ensuring they are evenly distributed throughout the mixture.
- Serve Warm or at Room Temperature: Transfer the Chalimidi to a serving bowl, and enjoy this traditional dessert warm or at room temperature.
Serving Suggestions
Chalimidi pairs delightfully with a classic South Indian spread featuring:
- Tomato Onion Sambar
- Cabbage Thoran (cabbage stir-fry)
- Jeera Rasam (cumin-spiced broth)
- Potato Roast
- Steamed Rice
- Elai Vadam (sun-dried rice crisps)
Serve Chalimidi as the sweet conclusion to this flavorful, hearty meal for a truly authentic culinary experience!
