Break jaggery and boil it with some water until it melts
completely. Strain it to remove any particles.
Mix rice powder and 2 cups medium thick coconut milk into the jaggery
and keep it for boiling. Stir continuously and when more than half of it
is evaporated, add thick coconut milk and stir well. Powder cumin seeds
and cardamom and add to the paal and cook for a few seconds. Do not bring
to a boil once the thick coconut milk is added.
Make traditional Pesaha appam and paal, and observe Pesaha on Maundy Thursday.