PESAHA PAAL

For me Holy Thursday/ Mondy Thursday always meant long hours of standing outside the crowded church and then sipping on the hot Pesaha Paal from church and home.

This year, I had to call Amma to get the recipe and as usual I got a reply of 'li'l bit of this & a li'l bit of that' :) So, I decided to dance to the tune and make it! And the end result was really delicious!

PESAHA PAAL
Recipe source: Amma

Coconut milk from 4 coconuts [Both thin & thick milk]
Jaggery- 1 kg
Rice flour- 3/4 cup dissolved in 2 1/2 cups of water
Dry ginger powder- 1/2 - 1 tsp or to taste
Cardamom powder- 1/2 tsp

Method:

• Melt jaggery using 2 cups of water. Strain it. Let it cool.
• Mix coconut milk + jaggery and cook it over a medium flame, stirring continously. Do not let it boil.
• When it  is heated thoroughly, add the rice flour dissolved in water.Stir well.
• Let it thicken a bit.
• Add the powdered spices.
• Let the milk cool down a bit.
• Serve.

Me & my mom like this the best when chilled. We make this only once a year but would love to have it all around the year! :D So,we usually make a large quantity, send a share of it to our friends &neighbours and keep the rest for ourselves.

This is usually served with Indri Appam which is an unleavened bread. I couldn't make it this year...so we broke an Irish Soda Bread. I fell in love with that bread so much that I need to knead one very soon! :)