Cut the plantains into two, leaving the peel on and steam till cooked and fork tender. Grind them to a smooth paste without adding water. Keep it aside.
In a small pan, melt ghee and fry the nuts to golden. Add the raisins and wait till it has plumped up. Add the coconut and sugar and cook till the sugar melts. Keep aside.
Divide the plantain dough into golf ball sized balls. Smear some oil in your palms and take one such plantain ball. Fatten it and fill it with some coconut mixture. Carefully seal it by pressing the plantain mixture together. Shape them like a cotton pod like you see in the photograph.
Deep fry in coconut oil. Drain excess oil and serve.
By Ria Samuel