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BANANA RASAYANA

Smitha Kalluraya
Print Recipe Pin Recipe
Course Dessert
Cuisine karnataka
Servings 4 serving

Ingredients
 

  • 8 Bananas, Ripe ( I normally use 2 Cavendish banana n rest elaichi banana ; U can use whichever available)
  • 2 Cup coconut, Grated
  • 1/2 Cup Sugar jaggery, / - ( as per your taste)
  • 2 Nos cardamom elaichi, /
  • A pinch Salt, of

Instructions
 

  • Remove the outer cover of each banana and chop them to small pieces.
  • Put this chopped bananas into vessel. Add sugar /jaggery ,a pinch of salt and mix them well. Keep them aside for about 10 mins.
  • Meanwhile prepare coconut milk. Grind grated coconut along with elaichi adding half a cup of water.Do superfine paste.Once it is ground finely,pour it on a strainer and squeeze it to get thick coconut milk.
  • Add this coconut milk to the banana mixture and mix well.
  • Again add little water to the grinded coconut and squeeze the milk.This will be thinner in consistency.Slowly add this thin coconut milk to the banana mix till the consistency of payasam is attained.
  • Delicious banana rasayana is ready to serve.Serve as it is / serve chilled / serve as an accompaniment with neeru dosa,chapathi or shavige (string hoppers).

Notes

Make this easy-peasy ,ghee less dessert and be prepared to gain praises ...
NOTE:
  1. Since coconut milk is used, it tastes best when consumed fresh.
  2. You can replace banana with ripe mangoes or apple or musk melon.
  3. For a quick version, you can replace coconut milk with normal milk .And this dish becomes "Shikran" a Maharashtrian dessert.
  4. You can also used store brought coconut milk for this dish. However they taste best when prepared fresh.