1. Soak rice for half an hour.
2. Drain and spread on a cloth to dry
3. Dry grind coarsely
4. Boil three cups water
5. Add jaggery and grated coconut while boiling
6. When it starts boiling well sprinkle the rice rawa and cook over a slow flame for about 15 mins stirring continuously and no lumps are formed and the rice is well cooked
7. Heat ghee and fry the cashewnuts till golden and pour over the Kali.
8. Mix well and serve

Note: This dish is traditionally prepared on thiruvadarai festival which usually falls in the first week of january