- 3 ripe plantains
- 3/4 cup coconut milk
- 200 grams jaggery
- 1 tsp ghee
- 1/2 tsp cardamom powder
- 1/4 tsp dry ginger powder
- a pinch of cumin powder
Add half a cup of water to the shredded coconut, grind well and squeeze the coconut milk.
Melt the jaggery in a quarter cup of water and strain it.
Cut the bananas into 4 pieces.
Add coconut milk, cover and cook on low heat for 8 minutes.
When the bananas are well cooked, add jaggery, ghee, cardamom powder, chukka powder and cumin powder.
Turn off the heat when the bananas are well coated with jaggery.