Beat the eggs with cardamom and salt till doubled in volume and pale in color.

Heat a saucepan and melt the ghee. Fry the cashew nuts, drain. Fry the raisins till puffed, drain into the cashew nuts.

Now add the plantains and sauté on low flame for five minutes.

Add the sugar and cook till melted and caramelized.

Now pour in the beaten egg and give a gentle mix. Sprinkle the cashew nuts and raisins on top.

Keep the flame on bare minimum and cook on tightly closed lid till the top is firm, ie. non-sticky when touched.

Switch off and leave in the pan for a couple of minutes. Flip onto a plate.

Cut and serve with a hot cup of chai!