Assemble all the ingredients required for making the kali.
Place a kadai on high flame. Once the kadai is hot, reduce the flame and dry roast the raw rice by stirring continuously.
Roast it till it becomes golden brown in color and transfer it to a plate to cool down completely.
Meanwhile, add the jaggery and water to the same kadai and melt the jaggery in a low flame.
Stir in between to make sure the jaggery is completely melted.
Now filter the melted jaggery to remove any dust particles.
The roasted rice will be completely cooled by now. Transfer it to a mixer grinder along with the cardamom and grind it to a coarse powder.
Transfer the powder to a bowl.
Now, pour the filtered jaggery syrup into a kadai and place it on the fame and boil it till you see bubbles.
Now, reduce the flame and add the ground powder to the boiling jaggery syrup.
Stir continuously to avoid any lumps.
The ground rice powder then starts to thicken. At this stage when all moisture is absorbed as shown in the picture, add the grated coconut and mix thoroughly with the other contents in the kadai.
When the coconut is evenly mixed, add ghee to it and stir well.
Transfer to a bowl and you can also serve it with some ghee on top.