Wash, peel and slice the ripe plantains into small sized pieces. You can first slice them lengthwise, then slice each piece again lengthwise and then chop them into small even sized pieces. Keep this aside.

In a large pan, heat 2 tablespoons of ghee and add the chopped plantains in a single layer. Make sure not to overcrowd the pan as all the slices won't get cooked the same if you don't lay them in a single layer.

Roast the plantain slices for about 2 to 3 minutes or until they are bright golden yellow in color. You may also wait until they are lightly browned if you wish.

Gently flip the plantain slice using a good quality spatula (if the pieces are sticking to the pan, it usually means they are not roasted yet so you will have to wait for little more time until they are roasted and come off the pan easily) and also roast the other side of the slices too until golden yellow in color. You may add a little more ghee if needed.

Once the plantain slices are well roasted, transfer the roasted slices to a large bowl.

Add 2 more tablespoons of ghee to the same pan, add the cashews and lightly fry the cashews until golden brown.

Add the coconut and cardamom powder also to the pan and heat the mixture for 1 more minute.

Add the coconut cashew mixture to the roasted plantain slices, add the sugar and mix everything well using a spoon.