Role of a Cassia fistula bonsai in our Vishu celebration

Vishu is one of the most important festivals of Kerala associated with harvesting, which falls on the first day of Medam, the Malayalam month, usually comes in the mid-April. The most important part of the Vishu festival is the Vishu Kani. Kani literally means the first sight in the morning. The first of Medam is also the New Year’s Day and it is believed that one’s luck and prosperity of the coming year is based on the first thing to be seen on that particular day.

Cassia fistula

Flowers of Cassia fistula, commonly known as the Golden shower tree, is the most important item for the preparation of the Kani. Nature itself reminds us the forthcoming of the festival, by decorating all the cassia trees with dancing golden flowers, escorted by the melodious song of the Vishu Pakshi, a bird from the cuckoo family that appears in this region only during the Vishu season. Cassia fistula is also the state flower of Kerala. It is believed that there should be at least one petal of the Cassia fistula flower in the Kani, and I will explain later, the story behind the ritual importance of the flower.

Traditional Vishu Kani

A Vishu Kani is prepared by arranging auspicious items along with newly harvested grains, fruits, vegetables etc in front of the idol of Lord Krishna, the deity.

The elder female member of the family is responsible for making the Kani, on the eve of Vishu . A well polished vessel called Uruli, made of brass, is used for the preparation of the Kani. The Uruli is filled with newly harvested items such as paddy, cucumber, mango, jack fruit, banana, pineapple etc, rice mixed with a few pieces of turmeric, half cut coconut, gold, new cloth with golden edges ( it is called Kasavu pudava), coins, the holy book, mirror, a bunch of cassia flowers (which is known as Konna poovu in Malayalam, the official language of Kerala), the polished holy lamp called Nilavilakk filled with oil and cotton wicks for lighting etc well arranged in front of the decorated idol of Lord Krishna the deity, makes the Vishu Kani . ( Any other auspicious items can be added, as there are slight variations regionally).

Early in the morning the holy lamp is lighted by the elder female member of the family, and she leads other members one by one, with closed eyes before the Kani, and the happy Vishu celebrations will be started after viewing the auspicious Vishu Kani . Soon after, the elder male member of the family gives the Vishu kaineettam ( the first offering of the day) to all other members, which is believed to bring prosperity throughout the year.

The Kani we made this year, was with a slight difference from the traditional one, and we were much delighted while arranging it. Our eight year old Cassia fistula Bonsai tree has bloomed for the first time, and instead of a bunch of flowers, we placed the tree as such for the Kani. It was really a wonderful experience to see the Kani with fresh Cassia fistula flowers.

Vishu Kani with Cassia fistula bonsai

Like any other festival, the main delicacy of Vishu is the Sadya, the feast for which boiled rice along with a number of side dishes are served on a cut banana leaf ( the detailed menu, I will explain later ). The final item to be served for the Sadya is Payasam, a very delicious sweet.

I will share with you, the recipe of a very simple and delicious Vishu special sweet Kumbilappam ( literal meaning, the meat with a cone shape). As Vishu is the festival associated with harvesting, the seasonal crops are widely used for cooking, and the main ingredient for Kumbilappam, is Jack fruit which is easily available during this season.


How to prepare:

Preparation and cooking time: One hour


  • Rice flour ( fried): Two cups
  • Jaggery(melted and cleaned): One cup
  • Coconut ( grated). 1 ½ cups
  • Jack fruit ( deseeded and chopped): 1 ½ cups
  • Cardamom seeds ( crushed): ¼ tea spoon
  • Cumin seeds : ¼ tea spoon
  • Salt: To taste
  • Cinnamon leaves for making cones.

Make cones as shown in the pic with cinnamon leaves. Mix all ingredients with hand to make a thick dough. Fill each cone with the dough, place carefully in a steamer and cook for thirty minutes. If cinnamon leaves are not available, banana leaves can be used instead. But the secret behind the unique taste of our favorite Kumbilappam, is the wonderful mixing of flavors of all other ingredients with the aroma of cinnamon leaves.


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