Place sugar with scant 1 cup water in a pan over moderate heat and stir till dissolved. Raise heat and boil till it reaches the thread consistency. (A little syrup poured into a cup of cold water forms a thin thread.)
Add coconut and keep stirring till it turns dry.
Mix eggs with cardamom powder and mix in, continuing to stir constantly till dry again, and remove from heat.
Peel plantains and slice lengthwise without separating them.
Place coconut mixture between the 2 halves of each plantain and press lightly to close plantain.
Mix together flour, salt and scant ½ cup water to make a thick batter.
Heat oil in a kadhai, dip plantains in batter and deep fry in batches till golden.
