For outer cover Rice flour | idiyappam flour 1/2 cup Salt a pinch Sesame oil 1/2 tsp Water 1 cup Milk 1/4 cup For the kesar filling Rava |sooji 1/4 cup Sugar 1/2 cup Ghee 2 tblp Raisins 4-5 Cashewnuts 4 Saffron a pinch Milk 1 cup Cardamom powder a pinch (adsbygoogle = window.adsbygoogle || []).push({}); Method:
In a pan add little ghee and roast the raisins and cashewnuts. Keep it aside. Add rava |sooji to the pan. Roast this till it becomes nice golden colour. Ensure it should not get burnt.
Boil the milk in a sauce pan and add it to the roasted rava. Mix this well without any lumps. Let the rava gets cooked nicely in the milk. Cook till the milk gets totally absorbed and the rava is cooked. Make it into a non sticky mixture.
Soak saffron in 2 tsp of warm milk and keep aside. Add the soaked milk to this cooked rava. Add the sugar to the cooked rava. I used raw sugar.
Once you add the sugar the mixture will become watery. Do not panic. Cook this well in a medium flame without any lumps. Add ghee little by little and cook in a low flame. Add in the roasted raisins and cashew nuts.
Mix well. Add the cardamom powder. alternatively you can add everest milk masala. Mix well. Allow this to cool completely. Poornam is ready for the kesari modak.
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