Rasayana and Injinjeera Leghiam

Rasayana and Injinjeera Leghiam Recipes:

Rasayana

Ingredients:

Bananas (ripe; local variety):7 to 8 medium-sized
Fresh coconut (grated):1 ¼ cups
Cardamom powder: 1 pinch
Jaggery / brown sugar (powdered): 5 tbsp
Ghee (plus a little extra ghee to roast the almonds):1 tsp
Honey:3 tbsp
Almonds:1 tbsp
Raisins:1 tbsp
A few strands of saffron (optional)

Method

List

• Peel the bananas and chop them into ½-inch cubes. Transfer into a bowl. Add the jaggery.
• Put the grated coconut, ¼ cup of warm water, and cardamom powder in a mixer, and grind to a smooth paste. Strain in a cheesecloth or a fine sieve and extract the coconut milk in a bowl.
• Add coconut extract to the banana and jaggery. Add ghee and honey. Mix well.
• Soak the almonds and peel them. Sliver them, and lightly roast them in a little ghee.
• Just before serving, garnish with raisins and roasted almond slivers.
• Optional: Soak a few saffron strands in milk and crush in a mortar and pestle. Add it to the mixture.
  
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Injinjeera Leghiam:

Ingredients:

Fresh ginger (peeled, washed, and dried well): ½ cup
Jaggery:½ cup
Cumin (jeera) powder:2 tsp
Coriander seed (dhania) powder: 1 tsp
Ghee: 2 tsp
Honey:½ cup

Method

List

• Pound or grind the ginger thoroughly in a mixer. Add jaggery and spice powders and grind to a paste.
• Cook in a kadai or deep pan on medium heat and stir until it becomes a thick paste. After removing it from the heat, add ghee.
• When cooled to room temperature, add honey and mix thoroughly.