Rasayana from Karnataka is a simple sweet dish made with banana (bale hannu in Kannada), coconut and jaggery. There are two different variations for this simple dish where the one popular in and around Bangalore uses the coconut while the Mangalore version uses the coconut milk. This version rasayana is distributed as 'prasada' in temples in around Bangalore while today's version can be eaten with pooris, neer dose or can be eaten / drunk as it is. I have given the recipe for a smaller portion but it can be scaled for larger proportion.
Ingredients: (Yield 1 serving)
1 medium sized banana (About 1/2 cup chopped)
1 cardamom pod
3 tbsp. finely powdered jaggery
3 to 4 tbsp. fresh, shredded coconut
* Peel and finely chop the banana. Finely ground the cardamom seeds.
* Combine banana, jaggery and ground cardamom in a bowl. Mix well and leave it aside for about 20 minutes for the mixture to incorporate.
* Add a little water and finely grind the coconut. Pass the mixture through a sieve and collect the coconut milk.
* Add the coconut milk to the banana mixture and mix well. Serve it immediately.
This goes to Blogging marathon #73, under the theme 'Flavors of India'. Check here to find out what the other marathoners are cooking as part of the BM.