Baale Hannu Rasayana / Banana Rasayana

Ingredients:

3 medium sized Bananas / Baale Hannu (Preferred: Kadali or Elakki Baale Hannu)

1/3 cup grated Jaggary / Bella

1/4 cup Sugar

1.5 cups Coconut Milk

1 Cardamom / Elakki / Elachi

2 tsp Sesame seeds / Ellu (optional)

2-3 tsp finely grated Coconut (optional)

Pinch of Salt

Recipe:

Remove the outer cover of each banana and chop them into small pieces as shown in the picture below.

Put this chopped bananas in a bowl. Add sugar, jaggary, pinch of salt, mix them well and keep them aside for about 20 -30 mins.

Remove the outer cover of cardamom and mash the seeds into smooth powder using any hard material. Add this cardamom powder to the vessel containing chopped bananas. Add coconut milk and mix well.(For Coconut milk: Grind around 1 cup of fresh grated coconut into smooth paste by adding little amount of water. Squeeze the ground coconut, by placing it in a clean cotton cloth.)

Refrigerate and serve chilled. It also goes well with Neeru Dosa / Semige.

Note:(optional)

Put 2 tsp of sesame seeds in a pan and fry in medium flame. Once it starts spluttering, add 2-3 tsp of finely grated coconut in low flame until they turn light golden in color. Add this to Rasayana before refrigerating.

Badam Puri / Lavanga Peda

Ingredients:
2 cups All Purpose flour / Maida hudi
1/2 cup Ghee
1/2 tsp Salt
2.5 cups of Sugar
2-3 Cardamom / Elakki / Elachi
Few Cloves / Lavanga
Ghee/Oil
Recipe:
Add all purpose flour flour, salt, hot ghee in a vessel and mix them well. Knead the dough by adding sufficient amount of water. Keep it aside by covering a lid for about 20 mins.

Add 2.5 cups of sugar,1 cup of water in a vessel and make sugar syrup(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If one thread is formed between your finger and thumb, the syrup is done.) Add cardamom powder and mix well. Switch of the flame and stir once in a minute for about 5 mins.
Kneed the dough once again and take little amount of dough and make a small lemon sized ball. Roll the ball to a thin round shape as shown in the picture below.

Fold the rolled dough as shown in the picture below.

Fold it again into a cone shape as shown in the picture below. Stick a clove at the corner to bind the edges together as shown in the picture below.

Keep ghee/oil in a thick bottomed vessel and heat it. Deep fry this badam puris one by one in medium flame as shown in the picture below.

Keep this aside in a tissue paper for about 2-3 mins until they become crisp.

Keep the sugar syrup in low flame. Put this deep fried badam puris in sugar syrup vessel, mix and keep them in sugar syrup for about 2 mins.

Remove the badam puris from sugar syrup and store them in an airtight container.