| • | Take a pan over low heat and melt jaggery in 1/2 cup water.
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| • | Strain it and set aside.
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| • | Heat ghee in another pan and fry chopped coconut till it is golden brown, set aside.
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| • | In a big bowl, combine rice flour, plain flour and mashed bananas.
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| • | Add jaggery, fried coconut, sesame seeds,salt and cardamom powder, mix well.
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| • | Add water to make a thick consistency mixture.
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| • | Set aside for about 4 to 5 hours.
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| • | Take a wok and heat oil in it.
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| • | Pour the mixture in small quantities into the wok and deep fry until they are dark brown
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| • | Remove Neyyapam from the wok and serve. |
