How delicious the Plantain Sweets are, one could say no sugar needed for the tea

If you give the fruit that you call "bananas" to a Sri Lankan, he will most probably call it by the name of the variety because Sri Lanka is populated with enough banana varieties for each to be known distinctly. I was trying to show you the process from when the whole thing is cut down from the tree, but because of how big it was, the tree had broken from the middle and my brother had picked up the whole bunch. The variety I'm showing you today is known as "Plantain(Ambun)” and this is the best variety to make “banana milk" with. Although I use this same variety to make banana kawum with, the short variety that gets a yellow color when ripe is more suited for that. No matter what variety I use, my brother considers my cooking as gospel and enjoys it. Even though we call it banana kawum, this is the same food that is known as “Banana Piyos” and no matter how many food we cook, this particular dish is not an often made one in Sri Lanka.

This banana kawum is dipped while still hot into a kithul treacle because that's when the most amount of treacle is absorbed in. I'll go to a relative of mine that lives in an area that makes kithul treacle and I'll show you how that is made as well. My grandmother has a habit of visiting my aunt every few days and I assumed she would be later to get back home, but luckily she made it in time. Grandma loves banana kawum as well. There is no other beverage that goes as well with banana kawum as much as a good cup of Sri Lankan black tea, and when you add some ginger to it, there is simply no comparison. The world renown "Ceylon tea" is tea that comes from Sri Lanka as well.