Extract one and a half cup 1st milk and 2 cup 2nd milk from the coconut.
Dissolve jaggery in 1/2 cup water and strain.
Cook Nendra Pazham in 1/2 cup of 2nd milk till soft.
Cook Semiya in the remaining 2nd coconut milk. Add cooked Nendra Pazham (raw banana) and jaggery liquid. Simmer for 2-3 minutes. Add 1st coconut milk. When the Kheer just begins to boil, remove from fire. Add cardamom powder. Serve hot or cold.
If it becomes too thick when cooled, a little milk can be added to thin it down.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.