Soak the raw rice in water for 4 hours.
melt the jaggery with water until it dissolves and starts boiling.
Drain the soaked rice and take it in blender/bowl.
Strain and add the jaggery syrup along with a banana.
grind to a paste.
Further add ginger powder, cardamom powder, salt a pinch to the batter
Meanwhile, heat ghee in a pan and fry the coconut bits until half done. Put off and add sesame seeds. wait until it pops. By the time it pops, coconuts would be reddish.
add the fried coconut and sesame mix along with ghee to the batter.
mix well and refrigerate overnight/6 hours.
Take out and mix once.
Heat paniyaram pan and add ghee to fill 1/4th of each pit.
fill the thick batter into it.
cook on medium heat until you find holes on top.
turn sides gently. cook the other side for another few minutes.
take out and serve hot/store for later.