This is most popular dessert prepared mostly in Mangalore and Udupi during summer ….Now also you can find this lovely dessert in some of the hotels in villages in an around mangalore district….
Konkani’s call this kele Harshale/Rasayan(kele means banana in konkani language ) usually this is prepared to keep body temperature cool…
This is very easy to prepare with less ingredients, Some serve this along with neer dosa, idyappam but I love this to drink or eat this chilled as it is..
•5 ripe Elakki bananas or any ripe banana
•1 cup fresh coconut
•1/4 to 1/2 cup grated jaggery (add according to your sweetness )
•1 tsp cardamom powder
•2 tblsp roughly chopped cashews
▪ chop banana and refrigerate for a while
▪Grind coconut along with water to fine paste
▪Stain this using a stainer to get thick coconut milk,use only milk
▪add jaggery, stir well till jaggery dissolves
▪add chopped banana, cashews and elichi powder mix well till combined
▪Refrigerate this for sometime
▪ I have used saffron strands for garnishing purpose otherwise it’s not necessary
▪Use this as a dessert,drink or along with neer dosa /sevai
▪ You can use any ripe banana but I prefer Elakki bananas
▪some use sugar instead of jaggery
▪ instead of bananas you can add chopped muskmelon it’s known as Chibada(muskmelon ) Harshale
▪you can add 2 tblsp thin beaten rice while serving ..
▪the coconut extract after removing milk can be used in making steamed rice balls (undi / kadbu )along with fresh coconut…so don’t throw it… Check recipe here