Traditional recipes of Rasayana, a festive offering, and Injinjeera Leghiam a digestive aid.
Rasayana and Injinjeera Leghiam Recipes
Learn to make these traditional recipes for the upcoming festivals of Navratri and Diwali. Rasayana makes a perfect naivedyam (offering) to Devi during Navratri, and Injinjeera Leghiam offers digestive aid following the rich meals of Diwali.
- 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)
- 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.
Note: This is a traditional item from Karnataka.
- 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
- 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.
Note: Injinjeera Leghiam is traditionally prepared for various Festivals. When rich food is on the menu, this leghiam aids digestion and prevents stomach problems.