Unnakaya
Veg
Vegan
Mashed ripe nendran banana rolled around a filling of grated coconut, cashews, raisins, and cardamom, shaped into smooth cylinders and deep-fried until golden. A signature Malabar iftar snack and wedding sweet, with a soft, sweet interior encased in a lightly crisp banana shell.
Cuisines
Travancore
Kerala
Kerala Christian
Malabar
Best for
Snacks
Dessert
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 3 | ripe bananas (preferably Nendran variety) |
| 1/2 cup | grated coconut |
| 1/4 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | ghee |
| 2 tablespoons | cashew nuts |
| 2 tablespoons | raisins |
| — | oil for deep frying |
Instructions
- 1 Steam the bananas until soft, then peel and mash them into a smooth dough-like consistency.
- 2 Heat ghee in a pan and fry the cashew nuts until golden brown. Remove and set aside.
- 3 In the same pan, fry the raisins until they puff up. Remove and set aside.
- 4 Add the grated coconut to the pan and sauté for a few minutes until it turns light golden.
- 5 Mix in the sugar and cardamom powder, stirring well until the sugar dissolves.
- 6 Add the fried cashew nuts and raisins to the coconut mixture and combine well. Remove from heat and let it cool.
- 7 Divide the mashed banana dough into equal portions and flatten each portion in your palm.
- 8 Place a spoonful of the coconut filling in the center and carefully fold the banana dough over the filling, shaping it into an oval or spindle shape.
- 9 Heat oil in a deep frying pan over medium heat.
- 10 Deep fry the shaped Unnakaya until they turn golden brown on all sides.
- 11 Remove from oil and drain on paper towels to remove excess oil.
Tips
Ensure the bananas are ripe for the best texture and sweetness. Adjust sugar according to taste.