Chalimidi Recipe
A vegetarian South Indian Recipes recipe with jaggery, rice, cardamom powder (elaichi). Ready in 1h 5m, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
16 steps- 1
To begin making the Chalimidi recipe, rinse raw rice and soak in enough water for 5 hours
rice(2 cups) - 2
Drain soaked rice in cotton cloth and let it dry for 1 hour
rice(2 cups) - 3
Grind rice into fine powder
rice(2 cups)cardamom powder (elaichi)(1 teaspoon) - 4
Pass the flour through the sieve, collect fine rice flour
rice(2 cups) - 5
Heat 1 tablespoon ghee in a heavy bottomed pan, roast cashews, raisins and coconut separately until golden brown
ghee(1/2 cup)cashew nuts(1 tablespoon)raisins -(1 tablespoon)fresh coconut - chopped(1 tablespoon) - 6
Remove from flame, keep it aside
- 7
Melt powdered jaggery with little water
jaggery(1 cup)cardamom powder (elaichi)(1 teaspoon) - 8
Boil the jaggery syrup until thickens up and when tested by pouring in a small bowl of water it forms a ball
jaggery(1 cup) - 9
Add all the ghee into the panakam (jaggery syrup) and whisk well
jaggery(1 cup)ghee(1/2 cup) - 10
Remove the syrup from heat, add rice flour little at a time and mix vigorously
rice(2 cups) - 11
Do not add too much rice flour and make it thick
rice(2 cups) - 12
This dish will thicken up as it cools
- 13
So keep the consistency loose
- 14
Add all the roasted cashews, raisins, and coconut into the dish and mix well
cashew nuts(1 tablespoon)raisins -(1 tablespoon)fresh coconut - chopped(1 tablespoon) - 15
Transfer into a serving bowl and serve
- 16
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
rice(2 cups)
Rate this recipe
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Chalimidi Recipe
A vegetarian South Indian Recipes recipe with jaggery, rice, cardamom powder (elaichi). Ready in 1h 5m, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin making the Chalimidi recipe, rinse raw rice and soak in enough water for 5 hours
rice(2 cups) - 2
Drain soaked rice in cotton cloth and let it dry for 1 hour
rice(2 cups) - 3
Grind rice into fine powder
rice(2 cups)cardamom powder (elaichi)(1 teaspoon) - 4
Pass the flour through the sieve, collect fine rice flour
rice(2 cups) - 5
Heat 1 tablespoon ghee in a heavy bottomed pan, roast cashews, raisins and coconut separately until golden brown
ghee(1/2 cup)cashew nuts(1 tablespoon)raisins -(1 tablespoon)fresh coconut - chopped(1 tablespoon) - 6
Remove from flame, keep it aside
- 7
Melt powdered jaggery with little water
jaggery(1 cup)cardamom powder (elaichi)(1 teaspoon) - 8
Boil the jaggery syrup until thickens up and when tested by pouring in a small bowl of water it forms a ball
jaggery(1 cup) - 9
Add all the ghee into the panakam (jaggery syrup) and whisk well
jaggery(1 cup)ghee(1/2 cup) - 10
Remove the syrup from heat, add rice flour little at a time and mix vigorously
rice(2 cups) - 11
Do not add too much rice flour and make it thick
rice(2 cups) - 12
This dish will thicken up as it cools
- 13
So keep the consistency loose
- 14
Add all the roasted cashews, raisins, and coconut into the dish and mix well
cashew nuts(1 tablespoon)raisins -(1 tablespoon)fresh coconut - chopped(1 tablespoon) - 15
Transfer into a serving bowl and serve
- 16
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
rice(2 cups)
Rate this recipe
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