Mash the bananas and cook them with ghee, sugar, and cardamom on low heat until it thicken, then serve them in small glasses for an elegant dessert.
Neyappam is made by deep frying rice flour, jaggery, coconut and cardamom batter into small balls until it's golden.
With similar rice flour and jaggery batter, unniyappam is fried in a paniyaram pan with large molds.
Roasting semolina in ghee, mixing it with sugar and cardamom and binding it into small balls makes the perfect bite-sized treats hassle-free.
The comforting warmth of payasam with aromatic spices and creamy milk base completes the festivities.