Make the Rice Flour (Thambuttu Powder)

1. On a griddle or heavy bottomed pan, gently roast the rice on a medium flame to an even, nutty brown. (DO NOT ADD the spices at this point.)
2. Roasting the rice may take 15 – 20 minutes or longer, of constant stirring, but don’t rush it, it is a labor of love and strangely therapeutic. (A few moments to enjoy the quiet, for the lady of the house, before the madness of the evening’s celebration kicks in:-)
3. You will know the rice is done in 3 ways: First, the color will be a deep golden brown (see images.) Second, you will hear the moisture hiss out. Third, the rice will become very brittle and easily crush to a powder in your fingers.
4. In the last few minutes of roasting, add the fenugreek and cardamom seeds taking care that the seeds don’t turn more than a couple of shades darker.
5. Allow the rice to cool completely.
6. Use a spice grinder, food processor, or mortar and pestle to grind the browned rice into a fine powder.
7. If desired, sieve a couple of times.
8. Store in an airtight container.

Assemble the dessert

1. Toast the sesames in a heavy-bottomed pan over medium heat for about 3 minutes. Stir or toss the sesames regularly until browned and nutty.
2. Mash the bananas.
3. Begin with 4 tablespoons of Thambuttu Podi and mash into a smooth paste. The paste should be smooth but firm enough to hold its shape. (Note from Becky: It took me about 7 tbsp of flour to get to the right thickness. I had to use an immersion blender to get it adequately smooth.)
4. Add jaggery or sugar, a pinch of salt, and cardamom to taste. Mix well.
5. Scoop individual portions onto small plates.
6. Use a spoon or clean fingers to make a depression in the center of each portion.
7. Sprinkle with toasted sesame and grated coconut, and fill the depression with melted ghee.