പുരാതന കാലത്തേ പെസഹ പാൽ ഉണ്ടാക്കിയിരുന്നത് ഇതുപോലെയാണ് വീഡിയോ കണ്ടുനോക്കു

Ingredients:
Kuthari / Kerala Matta Rice – 1 cup
Thin coconut milk – 6 cup
Jaggery – As per taste
Dry ginger – To taste (Crushed)
Cardamom – To taste (Crushed)
Cumin seeds – To taste (Crushed)
Water – 2 cups
Salt – 1 tsp

Steps:
Heat a heavy bottomed pan.
Dry roast the rice stirring continuously.
Once rice is crackled, transfer it to a plate and set it aside to cool for a few minutes.
Once cool, grind it to a fine powder.
Transfer it to a pan.
Add coconut milk, jaggery, crushed dry ginger, cardamom and cumin seeds. Mix well.
Add two cups of water and salt.
Turn on the flame. Stir continuously and bring it to boil.
Once it starts to boil, let it boil for 2-3 minutes before turning off the heat.
Switch off and remove from heat. It thickens further as it cools.

Notes:
If the jaggery has any impurities, melt jaggery separately in some water and strain it before adding to the dish.

Pesaha paal with sugar – https://goo.gl/hGqeQJ
Pesaha paal with jaggery – https://goo.gl/GfLpHK
Pesaha Appam – https://goo.gl/DmjM87

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