Ingredients
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For the outer layer
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2 large ripe plantains (banana variety suitable for cooking)
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1 tablespoon sugar (optional, depending on sweetness of plantains)
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A pinch of salt
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1 tablespoon ghee or butter
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For the filling
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1 cup grated coconut (fresh or desiccated)
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1/4 cup sugar (adjust to taste)
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1/2 teaspoon cardamom powder
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1/4 cup chopped cashews and raisins (optional)
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1 tablespoon ghee (for frying)
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For frying
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Ghee or oil for shallow frying
Directions
Unnakaya is a traditional Malabar delicacy that combines the richness of ripe plantains with a flavorful, sweet coconut filling. The outer layer is made from boiled and mashed plantains mixed with a hint of sugar, salt, and ghee, while the filling consists of grated coconut, sugar, cardamom, and optional nuts like cashews and raisins. After assembling, the stuffed plantain balls are shallow-fried until they turn golden and crispy, making them a delightful treat with a perfect balance of sweetness and crunch. Ideal for tea-time or special occasions, Unnakaya offers a taste of Kerala’s vibrant culinary heritage.
Note: The nutritional information provided is an estimate and may vary based on ingredient brands, portion sizes, and preparation methods. For more accurate nutritional details, it’s recommended to consult a registered dietitian or use a nutrition calculator. The recipe is intended for general information purposes only.
Steps
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1
Done
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Prepare the plantains1. Peel the plantains and cut them into chunks. 2. Boil the plantains in water until soft. Once boiled, drain and mash them well in a bowl while still hot. 3. Add sugar, salt, and ghee to the mashed plantains, and mix until smooth. Set aside to cool slightly. |
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2
Done
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Prepare the filling1. In a pan, heat 1 tablespoon ghee and add the grated coconut. 2. Stir the coconut for a couple of minutes, then add sugar, cardamom powder, and the chopped cashews and raisins. 3. Cook until the coconut mixture becomes slightly sticky but not too wet, and remove from heat. |
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3
Done
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Assemble the Unnakayas1. Once the plantain mixture is cool enough to handle, divide it into small portions. 2. Flatten each portion into a disc shape on your palm. 3. Place a spoonful of the coconut filling in the center and fold the edges over to form a ball or oval shape, ensuring the filling is sealed inside. |
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4
Done
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Fry the Unnakayas1. Heat ghee or oil in a pan on medium heat. 2. Gently fry each Unnakaya until golden brown and crispy on all sides, turning occasionally to ensure even cooking. |
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5
Done
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Serve• Drain excess oil on paper towels, and your delicious Unnakayas are ready to be served! These sweet, crispy snacks are perfect as a tea-time treat or for special occasions. Enjoy! |
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