Banana, jaggery, and coconut milk pudding

Ingredients

• 5 large plantains
• 100 ml of ghee, divided into two portions of 50 ml
• 500 g of jaggery, melted and filtered
• 60 g of cashew nuts (½ cup)
• ½ cup of shredded dry coconut
• 1 teaspoon of ground cumin
• 250 ml of coconut milk, first press (1 cup)
• 1 liter of coconut milk, second press
• 1.5 liters of coconut milk, third press

Peel the bananas, remove the strings, and then cook them in boiling water in a pressure cooker until three whistles have sounded.

Mash the cooked bananas. In a saucepan with a thick bottom, cook them in 50 ml of ghee until the water evaporates and the mixture thickens.

Add the melted and filtered jaggery, then stir until the mixture thickens well.

Once the mixture has thickened, add the third can of coconut milk and bring to a boil.

In the second coconut milk, add the ground cumin, pour it into the saucepan, stir, and bring to a boil until the mixture thickens.

Turn off the heat, then add the first coconut milk.

Toast the cashew nuts and shredded coconut in the remaining 50 ml of ghee, then add them to the pradhaman.

Allow to cool before serving.