Boil the plaintains till soft. Peel the skin and mash the plaintains.

Melt the jaggery with a couple of tablespoons of water. Drain and reserve.

Heat the ghee and fry the cashewnuts and raisins. Drain and set aside.

Add the melted jaggery and boil till slightly thickened.

Add the mashed plaintain and keep whisking till smooth.

Add in the thin coconut milk and cook on simmer till the pradhaman thickens.

Add the thick coconut milk and just simmer till warm.

Add the cardamom and salt and mix well. Add the fried cashewnuts and raisins back.

Serve warm.