Peel the ripe plantain and cut them into two remove the string and seeds and chop into small pieces. In a heavy bottom pan cook them until completely soft adding half glass water (add more water if needed). Once cooked mash well

Melt the jaggery with a small amount of water. Once completely dissolved, strain the syrup to remove any impurities.

Powder the cardamom pods freshly roasted cumin seeds. Keep it closed in an airtight container until ready to use.

In the heavy bottom pan add few tsps of ghee fry the cashew nut first. Remove and keep aside when slightly brown then do the same for coconut pieces.

Once the plantain is mashed well add the prepared jaggery syrup (add only as needed)

Cook over medium-low heat, stirring regularly. As the mixture cooks, it will become thicken. Continue cooking until the banana and jaggery combine into a glossy, thick mixture.

Add thin coconut milk and continue cooking gently. Do not boil the mixture aggressively after adding coconut milk. A gentle simmer helps preserve the creamy texture and prevents the coconut milk from splitting.

When the payasam thickens again, lower the heat.

Finish off by add the freshly powdered aromatics give it two minutes for the aromas to mingle. Then add the thick coconut milk and the fried nuts and coconut on top give it a gentle stir switch off heat immediately.

Serve warm or at room temperature.