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A delightful no-cook dessert from Karnataka made with fresh coconut, sweet bananas, and jaggery, scented with cardamom. It's a simple, healthy, and quick sweet treat often served with neer dosa or as a prasadam.
For 4 servings
Prepare the Bananas
Combine Ingredients
Mix Gently
Serve Immediately
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A delightful no-cook dessert from Karnataka made with fresh coconut, sweet bananas, and jaggery, scented with cardamom. It's a simple, healthy, and quick sweet treat often served with neer dosa or as a prasadam.
This south_indian recipe takes 10 minutes to prepare and yields 4 servings. At 278.08 calories per serving with 2.88g of protein, it's a beginner-friendly recipe perfect for dessert or snack or side.
Incorporate other fruits like chopped mango, pineapple, or sapota (chikoo) for a mixed fruit rasayana.
Add a tablespoon of toasted sesame seeds, chopped almonds, or walnuts for extra texture and flavor.
For a richer consistency, mix in 2-3 tablespoons of thick coconut milk or a teaspoon of ghee.
Add a pinch of nutmeg powder or dry ginger powder along with the cardamom for a warmer spice profile.
The natural carbohydrates and sugars from bananas and jaggery offer a quick and healthy energy boost, making it a great snack.
Fresh coconut is a great source of medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and used for energy.
The dietary fiber from both bananas and coconut aids in digestion, promotes regular bowel movements, and supports a healthy gut microbiome.
Bananas are well-known for their high potassium content, which is essential for maintaining heart health, muscle function, and healthy blood pressure levels.
One serving of Kai Rasayana contains approximately 235-245 calories, primarily from the natural sugars in banana and jaggery, and healthy fats from coconut.
Yes, it is a relatively healthy dessert. It's made with whole foods, contains no refined sugar, and provides fiber from coconut and potassium from bananas. Jaggery also offers trace minerals not found in white sugar.
It is best served fresh as bananas tend to oxidize and turn brown quickly, which affects both appearance and taste. If you need to make it an hour or two in advance, add a few drops of lemon juice and store it in an airtight container in the refrigerator.
Small, fragrant, and sweet banana varieties like Yelakki (also known as Elaichi or Chiniya Kela) are traditionally used and highly recommended. Ripe Robusta bananas are also a good alternative.
It is not recommended. Freshly grated coconut provides essential moisture and a sweet, milky flavor that is key to the dish's authenticity. Desiccated coconut will result in a dry and less flavorful rasayana.
It is famously served as a sweet side dish with Neer Dosa. It is also enjoyed as a standalone snack, a simple dessert, or offered as 'prasadam' (a religious offering) in temples and homes.