In a bowl, mix the flour along with water and salt to form a thick paste and set side.
Heat a tablespoon of ghee in a pan. Add grated coconut along with sugar and cardamom powder.
Stir until the sugar melts, turn off the flame and set aside.
Peel the plantains and create a deep slit along the length of the plantain but not reaching the other side. Create another slit at about a cm difference at the centre but narrowing and joining at the edges. Remove this piece of the plantain.
Fill the coconut mixture into this gap. Use a fork to insert the mix further deep in. You may choose to remove the seeds or retain as is.
Seal the opening with the flour paste. Heat ghee in a pan and place the plantain on the pan with the sealed side facing downwards. Rotate all sides till caramelised on all sides.
Transfer to a plate and drizzle a lit bit of ghee before serving.
By Ria Samuel