Chop banana in to small pieces and keep it aside.

Grind the fresh grated coconut adding half cup of water. Once it is ground finely, pour it on to a strainer and squeeze it to get one cup of coconut extracted milk.

Add jaggery to the coconut milk and stir it until jaggery gets dissolved in coconut milk.

Now add chopped bananas and powdered cardamom, mix well.

Banana rasayana is ready to be served with neer dosa/akki shavige or chapati. It's a super combination....enjoy it.

As coconut milk is used and the dish is not cooked, it will perish soon. So serve it immediately after preparation.