Baalehannu Rasayana | Banana Rasayana | Salad Recipes
Author: Vindhya Desai
Recipe type: Starter/Appetizer
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2-3 people
- 2 ripe bananas
- 2 Tbsp grated jaggery/bella/gur
- 1-2 Tsp honey
- ¼ Cup freshly grated coconut
- 1 Tbsp gasa gase/poppy seeds/khus-khus (optional)
- 1 small pinch of edible camphor (optional)
- 2 powdered elaichi
- ½ Tsp desi ghee
- Toast gasa gase/poppy seeds till light golden. Keep aside
- Peel and chop/slice bananas
- Put them in a bowl, add grated jaggery
- Squeeze in honey
- Next add grated coconut
- Give everything a good mix with light hands. Do not squash or mash the fruit! Add a pinch of edible camphor
- Lastly add toasted gasa gase and pounded elaichi seeds
- Serve fresh or after letting it sit for a while! Either way, enjoy the fresh flavours
Use ripe bananas but make sure they are not squishy over-ripe!
Make sure you use freshly grated sweet coconut
Adjust jaggery as per taste, sugar can be used but rasayana tastes best with jaggery and is traditional!
Double or triple the recipe if needed
Recipe by Food Of Interest at https://foodofinterest.com/baalehannu-rasayana/
3.5.3226