Steam cook the bananas and grind it into a paste without adding water.

Heat ghee in a pan and fry coconut pieces till it becomes golden brown.

Drain and keep aside.

In the same ghee, fry raisins and cashew nuts till cashew nut becomes golden brown.

Drain and keep aside.

In the remaining ghee, add jaggery syrup and mix in banana paste.

Mix well till it absorbs the syrup well and reaches a thick consistency.

Add the 2nd extract of coconut milk, mix well and cook on low heat.

When it starts thickening, add the Ist extract of coconut milk, mix well, keep it in a low flame for 5 minutes and remove from fire.

If you are using fresh coconut milk, make sure the dish does not boil after adding the Ist extract of coconut milk. :- This is not applicable if we are using instant coconut milk powder.

Sprinkle cardamom powder, dry ginger powder, fried coconut pieces, cashew nuts and raisins over the payasam.

:- Mix well and serve hot!!!