Cut the banana into two and steam and remove the skin and the black seeds in the center.
Grind the banana to smooth dough with out adding any water. Keep aside.
Mix the eggs with sugar.
Heat 2 tsp. of ghee in a saucepan. Add the egg mixture and stir it well till it reaches scrambled egg consistency. Add the cashew nuts, grated coconut and raisins.
Remove from the fire and add cardamom powder.
Oil your palms and take small balls of the ground banana. Flatten on your palm into a small purr.
Put 2 tsp. of scrambled egg in it. Fold the edges and press lightly. Now roll it with your hands, and shape it like rolls.
Heat oil and deep fry to golden brown and remove and serve hot.
Making time: 1 hour
Makes: 6 unnakayi
Shelf life: Best fresh (with out frying stays in the refrigerator for 1 week)