Peel the skin of the banana and chop them into slices.

Heat a pan with 1 tbsp of ghee once it's hot saute the banana for 2-3 mins in medium flame. The banana will turn soft. Switch off the flame and transfer them to a blender and let it cool down for few mins.

In another pan add in ¾ cup of Jaggery and ¼ this cup of water. Cook till the Jaggery melts and then switch off the flame and filter to remove the impurities from the Jaggery. My banana was really sweet so I went with ¾ cup of Jaggery. Else you can add up to 1 cup of Jaggery.

Now add this Jaggery Syrup along with the ghee-roasted banana. cool down for few mins and then grind them together to a fine puree.

Transfer the banana and Jaggery to a pan and switch on the flame.

To this add in 1 cup of Thin coconut Milk. Cook in a low flame for 5-7 mins. The kheer will start bubbling up.

To this now add in the ½ tsp Cardamom powder, ½ tsp of dry ginger powder, and a pinch of cloves powder. If you don't have the powder you can dry roast 4 cardamom a small piece of dry ginger and 1 clove and grind them to a fine powder and add the same.

Mix well and cook for a min. Now finally add in ½ cup of thick coconut milk. Give a good mix and switch off the flame.

Heat a pan with 1 tbsp of ghee and once it's hot add in 10 cashew nuts, 10 raisins, and 2 tbsp of coconut pieces and roast till golden.

Add in the cashew nuts, Raisins, and ghee roasted cashew nuts and mix well. Banana Pradhaman is ready.