Paal Pizhinjathu (Banana Mash in Coconut Milk)
Recipe type: Dessert
Cuisine: Malabar
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 kg mysore or any small banana, ripe
  • 1 coconut grated
  • 3 cups water
  • 200 gm jaggery
  • 6 shallots, chopped
  • ½ tsp cardamom powder
  1. Peel the bananas in a saucepan. Mash nicely with hand.
  2. In another saucepan, melt jaggery in little water. Cool completely.
  3. Blend the coconut with 2 cups water well. Strain to remove the coconut milk. Add the remaining water to the peeled coconut and blend again. Strain as much as you can and discard the coconut.
  4. Add the milk, jaggery, cardamom and chopped shallots and mix well to combine. Add more water if too thick.
  5. Serve in the same plate in which your biriyani is eaten and devour with pappadams!!! :)
The quantities are approximate, as it depends on individual tastes.
You can make it thick or thin.
Jaggery can be replaced with sugar.
You can mash the banana with a masher, but it tastes better when done with the hand! ;)
Since mashed with hand, try to finish it in a couple of hours as chances of spoilage are high.
Recipe by The Big Sweet Tooth at