Method

• Add urad dal in a pan and dry roast until pleasant aroma comes. Remove and cool down once done.
• Add rice in the same pan and dry roast until puffy. Remove and cool down once done.
• Transfer to a mixie jar and grind it to a fine powder
• Take palm jaggery in a saucepan, add water until immerse level, heat until it dissolved, and melts completely.
• Strain the palm jaggery water to remove impurities.
• Take the ground urad rice powder in a thick bottomed pan and add 2 cups of water.
• Mix well with a whisk. Cook in low flame until the urad dal gets cooked well.
• Add in palm jaggery syrup, cardamom powder, and dry ginger powder.
• Mix well.
• Add in sesame oil and mix well.
• Keep stirring with a spatula until it thickens.
• To check the kali is done, Dip your fingers in water, take some kali and try to roll, you should be able to roll smoothly. Switch off the flame once the stage is reached.
• Coat with little oil, Make small balls and serve!