Peel the bananas and grind them to a smooth paste

Cut 15-20 cashew nuts into small pieces

Grind fresh cardamoms into a fine powder

Heat 1/4 cup ghee over a medium heat

Add the ground banana paste and cook till the color changes to slightly dark

Add 1/2 cup sugar and stir continuously

Cook till the color changes to dark brown. It usually takes 40-50 minutes for the color to change to dark brown

Add cashew nut pieces and combine well

Add 1 tsp freshly ground cardamom and mix well

Chop the Pandan leaves and blend them with 300 ml water. After blending, strain the mixture.

Now combine the pandan liquid, along with flour, milk, egg, oil, and salt. Rest it for 20-30 mins.

In a saucepan, add 1.5 cups of grated coconut, shaved palm sugar, Salt, and water. Add in a knot of pandan leaf and combine them all together on low heat. Set aside when well cooked.

In a crepe pan, pour in the batter and spread it by tilting the pan around.

Cook it for 2 mins and remove the crepe.

Now fill in the coconut stuffing in the crepe and roll it.

Add in an Egg white and whisk it with an electric whisker until stiff peaks.

To this add in powdered sugar in 4 batches and whisk.

Add in Cardamom powder and chopped cashews.

Fold the mix gently using a spatula.

Using a spoon, place small portions of the mix on the baking tray.

Bake them at 180 deg C for 15 to 20 mins.

Mangalorean Cashew Macaroons is now ready.

In a mixing bowl, Add in 2 Egg whites.

Now add in Sugar, Salt, Vanilla Essence. Whisk them till the sugar is completely combined and the mixture is frothy.

To this frothy mix, add in the Desiccated Coconut and shredded coconut and mix it lightly.

Take small portions of macaroons mixture and shape them into round balls. Place the macaroons on the tray.

Bake the macaroons in a preheated oven at 180 degrees till they turn golden brown.

Coconut Macaroons is now ready.

In a mixing bowl, add in 600 ml of water.

Add in Jaggery. Mix and Melt it into the water.

Add in Cardamom powder, Pepper powder, Ginger Juice. Mix all of this together.

Pour it into the Glass and Squeeze some lemon.

Panak is ready. Pour it into the Popsicle Mold and freeze it for 8 hours.

Add almonds and milk to a mixer jar and blend them together to a smooth paste.

In a pan, heat ghee. Once the ghee is hot, add the almond paste and sauté for 15-20 minutes on medium flame.

When the quantity is reduced and the ghee oozes out, add sugar. Saute them together for another 5-7 minutes.

Add saffron water and mix well.

Keep sautéing the halwa till it turns shiny and ghee oozes out.

In a pan, Drizzle 2 tbsp of Ghee.

Add a handful quantity of Raisins and Roast till it plumps up.

Then add a handful quantity of Cashews a,d roast till golden.

On medium flame,roast the Chana Dal for 4-5mins.

Wash the roast dal and pressure cook it in 2 cups of water.

Once the dal is cooked, add in the Coconut Milk and cook for about 3-4 mins

Now add the Rice Powder and cook for about 3-4 mins.

Add Jaggery and allow it to cook for 5 mins on medium flame.

Add the Roasted nuts and Cardamom powder and give it a final mix.

Roast the Cashews and Raisins in Ghee till it's golden.

Add 2 Tsp of Ghee in a heated pan. Roast the Vermicelli for 2-3 mins in Ghee.

Pour the milk into the pan. Mix it well with the Vermicelli and cook it on medium flame till the Vermicelli is cooked.

It's now time to add the strands of saffron, sugar, cardamom powder, and half tsp Ghee(Optional) and cook it for 2-3 mins.

Add the Roasted Cashews and Raisins and mix them well and enjoy the Desert!!

Pour 1 Cup of Milk and 1/2 Cup of water into the Heated vessel and allow it to boil.

After Boiling Milk and Water, Add a pinch of saffron and allow it to Boil.

Take a pan and Drizzle 1 Tbsp of Ghee. Roast the Raisins and Cashews in the Ghee. After roasting the dry fruits, keep them aside.

In the same pan, Add the Semolina and roast it on low flame till the color changes slightly.

Add 6 Tbsp of Ghee to the roasted semolina and mix it well for some time.

Add the Sliced Banana into the Semolina mixture and Mix it well.

Pour the milk mixture into the pan and cook it on medium flame.

In goes the Sugar, Cardamom powder, and Dry fruits to the Semolina mixture and Mix them well.

Banana Sheera is now ready.