Peel banana and puree it in a blender. I got 2 & 1/4 cups.
In a heavy bottomed vessel, heat banana puree with jaggery, sugar.
Once it starts boiling, add lemon juice. This gives a nice taste as well as prevents turning burfi.
Once it turns glossy, start adding ghee one tbsp at a time.
Let the mixture thicken. First it starts to leave sides.
As you keep cooking and add ghee, at one stage, you will see whitish frothy here and there while you stir from bottom.
Add powdered cardamom, chopped cashew nuts and mix.
At one stage at many places in the mixture starts turning pale, slightly frothy.
Pour to a greased serving bowl. I poured to a plate.