| • | Take a cooking pan all over low heat up and melt down jaggary in 1/2 cup water.
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| • | Strain it and set up aside.
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| • | Heat butter in some other cooking pan and fry chopped up coconut until it is golden brown, set up aside.
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| • | In a large bowl, mix rice flour, plain flour and mashed bananas.
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| • | Add jaggery, deep-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 up oil in it.
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| • | Pour the mixture in little quantities into the wok and deep fry until they are dark brownish
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| • | Remove Neyyapam from the wok and serve.
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