Banana, ripe 5
Jaggery 175 g
Water 1 ½ litres
Ghee 2 tbsp + 2 tsp
Coconut (grated) 2 ½
Dry coconut pieces (chopped) 2 tsp
Broken cashew nuts 2 tbsp
Cardamom 15 g
Peel the skin off the bananas, wash them well, add sufficient water and keep for cooking.
Once it is cooked well and starts to turn brown, switch off the flame.
When it cools, grind the bananas along with the water in a mixer grinder.
Boil the jaggery in one and a half litres of water till it is reduced by half, and then strain it.
To this, add the ground banana paste, place it again on the flame and sauté well.
When the water dries up thoroughly, add two big spoons of ghee, mix well and switch off the flame.
Take the grated coconut, add a quarter litre of water, mash and squeeze well. Strain and keep the 1st extract of coconut milk aside.
Once again, add one and a half litres of water to the same grated coconut, mash, squeeze, strain and take out the 2nd extract of coconut milk.
Repeat the same process with two litres of water and take out the 3rd extract of coconut milk.
Add the 3rd extract of coconut milk to the sautéed banana mixture, and boil well. When it dries up, add the 2nd extract of coconut milk and boil well. When it reaches serving consistency, switch off the flame.
Heat two small spoons of ghee in a frying pan.
To this add the chopped dry coconut pieces and fry well.
When it is well fried, add the broken cashew nuts and fry well. Remove and add it to the pradhaman.
To this, add the 1st extract of coconut milk and powdered cardamom.(Remove the skin of the cardamom and then powder)