5-6 ripe banana
1 cup jaggery
½ scraped coconut
Ghee 1 tsp.
Pinch of salt
Peel and dice bananas,
Grind to fine paste with salt and coconut scraping
Add in jaggery and grind to mix.
In a wok, heat ghee and roast semolina till the fragrance wafts.
Mix in the banana mixture and let it stay for about half an hour.
Now steam it on low flame for 20 mnts.
Sometimes I steam this in banana leaves for additional fragrance. Though it is traditionally served with sambar and chutney, I prefer honey.