Mix jaggery and water and stir till jaggery melts. Strain to remove impurities.
Add cardamom, ginger powder and crushed pepper. Panakam is ready. This is traditional panakam offered to god. There are also variations where lemon juice is squeezed. If you prefer you can also add little lemon juice but not sure if it is offered to god.
Soak moong dal for one to 2 hours. Drain off the water completely. This is vadapappu.
Making pachi chalimidi
Mix jaggery and rice flour well. Sprinkle little water and knead well to get a dough. Do not add too much water. Dough should hold shape. Pachi chalimidi is ready.
Making pakam chalimidi (with ingredients below)
Wash 1 cup rice well. Soak it overnight in enough water.
Next morning, drain the water. Leave it in the colander until all the water is completely drained but the rice is still moist.
Add the rice to a blender and make a very fine powder or flour.
Sieve it using a very fine mess or sieve. Measure 1 cup of the flour for making chalimidi. Keep this ready. You will be left with little excess flour. You can use that for some other recipe.
Roast ¼ cup chopped coconut pieces in ¼ plus 1 tbsp ghee till you get a nice aroma. The coconut pieces have to turn slightly golden in color. Set the pan aside with coconut and ghee together.
Add half cup sugar along with half cup water to a large pot.
Boil the mixture until it reaches a soft ball consistency. Drop a spoonful of syrup in a bowl of water, you must be able to make a ball.
Immediately add ghee and coconut, give a quick stir. Move it away from the stove. Add cardamom powder.
Add ¾ cup sieved rice flour. Mix well to remove lumps. You must be quick in doing this. Depending on the consistency, you may need to add more flour, about 2 to 4 tbsps. You will need to stop adding if you feel the mixture is too thick. The mixture has to be slightly runny, it will firm after cooling.
Add another table spoon of ghee at the end. This prevents it looking dry like mine. Cool it thoroughly.