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Ingredients

• 1 cup kambu (pearl millet) flour
• 5 cups water
• Salt to taste

Method

1. Pour 2 cups of water in a bowl and soak the kambu flour for 10 minutes.
2. Add the remaining water to a pan and allow it to boil.
3. Meanwhile, whisk the kambu flour to a smooth paste. Add this paste to the pan and stir continuously to prevent lumps from forming, and to ensure that the paste does not stick to the bottom of the pan.
4. Cook, stirring continuously, on low heat until well-cooked, approximately 15 minutes. (The kali is cooked when it reaches a thick pudding or mashed potato-like consistency, but it should not be sticky to touch.)
5. Remove from heat, cool and roll it into balls, or spread it like mashed potatoes. Serve.