In a large skillet, mix 1 cup of water and palm jaggery/karupatti. Stir occasionally and allow the jaggery to disintegrate totally. When the palm jaggery has dispersed, take off the heat and set it aside. Scrape and slurp the bananas in a bowl and mix.
Now, add wheat flour, rice flour, elaichi powder, cashew nuts, and soda/baking soda to the minced banana.
Mix deeply, then stress in the karupatti/palm jaggery syrup. Stir occasionally to create a creamy batter.
Heat the paniyaram/appe pan and grease each mould with ghee prior to actually appending the batter to every mould. Cook with a lid on top.
Once the corners brown, cautiously flip it over and simmer till it is done on moderate flame with the cap on. Once done, serve it warm.