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24 September 2014,11:17 by
Ponmathi Srilekha.S

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PESAHA PAL

Serves :
8

Preparation Time :
15 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Melt the jaggery in water, Boil for a minute and strain.
  • Mix the jiggery with the coconut milk.
  • Add the ground cumin seed and mix well. Boil for some time.
  • Add the ginger and cardamom powder.
  • Add the remaining coconut milk.
  • Add the rice flour mixed with water and simmer till the syrup thickens a bit.
  • Add salt to taste. Remove from fire.
  • Serve along with the Appam.

INGREDIENTS

  • 500 ml Coconut milk  
  • 1 teaspoon Dried ginger powder
  • 1 teaspoon Cardamom powder
  • 4 teaspoons Cumin seed ground
  • 500 grams Jaggery
  • 3 tablespoons Rice flour
  • Salt to taste

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