-Soak the rice for 2 hours. Drain the water thoroughly.

- Grind the soaked rice into a fine powder even when it is wet. Once the rice is powdered add the coconut and grind it into a paste. Don’t add water while grinding. The water content in the coconut is itself enough for grinding.

-Now add the jaggery and grind. Once you grind it with jaggery the mix will turn into a smooth batter form even without adding any water. It should have idli batter consistency.

- Smash the banana and mix with the batter. Finally add the cardamom powder. Now heat 1 Tbl spoon of ghee and add to the batter. This not only gives fine flavour to the appam, but also helps from appam getting dissolved in the oil

-Now take a appam mould. Fill it with 3/4 of oil. Pour the batter into the moulds. Once it is cooked on one side, it will automatically raise. Using a sharp ladle turn it upside down to cook it on the other side. Once the appam is cooked drain the oil and set aside.

- Take a thick bottom pan to prevent from burning of the milk.

- Bring the milk to boil. Once it starts boiling reduce the flame. Let it simmmer until the quantity reduces to 3/4 of the original quantity.

- Add the required quantity of sugar and allow it to dissolve. Allow it to simmer for another 25 to 30 minutes.

-At one stage the milk will start thickening and will come to the consistency of halwa. At this stage the leftout water will escape form the mix by way of froth.

-At this stage keep stirring the mixture now and then for about 10 minutes in low heat.

-Add the cardamom powder and transfer the thirattipal to another vessel immediately to avoid further thickening.

Pure, tasty and rich milk halwa is ready

Rava (semolina)-1 cup

Water – 2 cups

Sugar- 2 sugar

Ghee -1/2 cup

Cardamom-1 tsp

Procedure

-Roast the rava in 2 tsp of ghee till it it is golde brown. Simmer the stove while frying rava, otherwise it wil get charred.

-In the mean time while the rava get fried , boil two cups of water

-Add the boiling water to the roasted rava and allow it to get cooked.

-Once the rava is cooked add 2 cups of sugar and the food colour which you prefer.

-The sugar starts dissolving slowly. At that time smash the cooked rava throughly so that there are no lumps.

-Simmer it for about 10 minutes. All the water will evaporate and the mixture will start thickening.

-Add ghee and stir continuously . At one stage the mixture will not stick to the bottom of the vessel.

-Add the cardamom powder mix well and remove it from heat.

After doing the kesari immediately transfer to another vessel to avoid further thickening due to pan ’s heat.