Soak the jaggery cubes in water.
Once the jaggery is dissolved, boil the liquid.
Remove the bubbles that float on top.
Strain it and set it aside till needed.
Wash and core the apples.
Slice as wedges.
Add his to a deep pot, add the tamarind paste, turmeric powder, salt and water.
Bring this to a boil.
Once boiled, add red chilli powder and jaggery syrup.
Let this boil and cook down.
Once it forms the dropping consitency, remove it off the heat.
To a small separate pan, add the ghee followed by cumin, dry red chillies.
When the cumin sizzles add the asafoetida and neem flowers.
Add the hot mix to the bubbling pachadi.
Cover and leave it for 10 minutes.
Mix well and serve.