Easter special Pesaha paal

    Pesaha paal is made on maunday thursday. We have it along with pesaha appam. Pesaha paal have 2 varieties. One is brown and other is white. It depends on various regions and their traditions. This recipe is for brown pesaha paalu. If you want to make white pesaha paalu you can use this same recipe and replace jaggery with sugar.

Ingredients:

  • Rice flour - 3 to 5 tbsp
  • Jaggery/ Brown sugar -180 g or according to your taste
  • Thick coconut milk - from 1 coconut
  • Thin coconut milk - rest after making thick one
  • Cardamom powder - to taste
  • Cumin powder - 1/4 tsp optional
  • Chukku powder - 1/4 tsp optional

Preparation:

  • Melt jaggery by adding little water to it. Strain it and keep aside. If you are using brown sugar instead of jaggery you can directly add it while boiling thin coconut milk.
  • In a glass mix desired rice flour with a little thin coconut milk and keep aside.
  • Take a pot and pour thin milk and melted jaggery into it. Boil it.
  • Add the rice flour mix into it and stir continuously.
  • Then after 1 min lower the flame and add thick coconut milk, cardamom powder and stir continuously for 5 mins.
  • Switch of the flame.


Notes:

  • The quantity of thick milk must be less compared to thin coconut milk.
  • You may add cumin powder or chukku powder. It will add to the flavor.
  • You may also add a pinch of salt to balance the sweetness.
  • If you want to make white pesaha paalu you can use this same recipe and replace jaggery with sugar.
  • The amount of rice flour can be adjusted to get the desired thickness of paalu.

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