Eid is here!!! Eid ul Fitr as it is called marks the end of Ramadan. Once the moon is sighted, then everyone greet each other for the happy occasion and pray to the Almighty to accept our fasts and good deeds of the month of Ramadan. There is a mandatory charity called Zakat Fitr, which varies from country to country. It is to be paid by the head of the family for every individual and this pooled money is used for serving people who do not have the ability of getting clothes and food for Eid. The next day morning, after the dawn prayers, special Eid prayers are held at open grounds called Eidgahs, with separate facility for women and children. For this Eid, the Prophet (PBUH) used to have an odd number of dates and water before proceeding for the prayers.
Once the prayers are done, we come back home to an entourage of relatives and fellow place people, who then feed themselves on the adas and the cutlets, also gulping in cups of chai. By the time they leave, it would almost be midday, and then we would go for rounds to all our relatives, in Dubai. Then we come back home for some sumptuous biriyani and payasam from my mother. Then it’s a filled tummy, some sleep and then again rounds to relatives and friends. Normally, on the second day, we go for our longer trips to the outskirts of UAE, Normally, places like Al Ain and Khorfakkan gets so packed that vehicles wont move and all we do that day is sit in the car and chat to glory!!!
What I am sharing with you is a special Eid payasam, which hardly involves any cooking. My D goes around on the previous day of Eid hunting for the best mysore bananas that can be used for this payasam! A big “chatti” (pan) full of this is devoured in no time by the continued flow of guests throughout the evening. Since I have blabbered enough at the start, let me go straight to the recipe. Wishing all my Muslim and non-Muslim friends Eid Mubarak… We sincerely hope that Allah will accept all our good deeds of Ramadan and bless us with more chances to please Him, Aameen… Sending this to the Virtual Eid Potluck Party hosted by Sadaf of My Culinary Adventures… and also to Walking Down the Memory Lane hosted by Avika of A Day through my life…
Updated with new pictures on June 5, 2019: We celebrated Eid-ul-Fitr yesterday Alhamdulillah, and back home they are celebrating it today, though with a lot less intention, due to elappa’s untimely death, Allahu Rahimahu. We have had a slow Eid and I have literally not cooked anything. Today, when I got to make this Paal Pizhinjathu, I thought it was apt to shoot and update this post with better looking pictures. As I was sitting and reading through the post, a rush of nostalgia came through me. Nothing can replace old memories. Now Eid is totally different and we hardly have any people here. Anyway, I am just glad that this post gets an update that it really deserves. No changes to the recipe, since there is hardly anything there! It is totally easy comfort dessert at the best… 🙂 Keeping the old picture here which makes me cringe, but we need to see how much we have grown, right? 🙂
Paal Pizhinjathu (Banana Mash in Coconut Milk)
- 1 kg mysore or any small banana ripe
- 1 coconut grated
- 3 cups water
- 200 gm jaggery
- 6 shallots chopped
- 1/2 tsp cardamom powder
- Peel the bananas in a saucepan. Mash nicely with hand.
- In another saucepan, melt jaggery in little water. Cool completely.
- 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.
- Add the milk, jaggery, cardamom and chopped shallots and mix well to combine. Add more water if too thick.
- Serve in the same plate in which your biriyani is eaten and devour with pappadams!!! 🙂
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.