Unnakai malabar delicacy

Name: Unnakai malabar delicacy
Yield: 5 no.
Cuisine: Indian
Ingredients: 2 Ripe banana(Nenthra pazham); 1/4 cup fresh grated coconut; 10-12 cashew; 7-8 Raisine; 1/4 tsp Cardamom powder; as needed Ghee; 2 tbs sugar; as needed Oil for frying

Chhaya Raghuvanshi @cook_14185032

Mysore

#indiankitchen
Unnakai is a spindle shaped sweet dessert made chiefly of plantain. It originated from the Malabar region of India, and is often eaten at weddings, Iftar and other festivities.

Chhaya Raghuvanshi @cook_14185032

Mysore

#indiankitchen
Unnakai is a spindle shaped sweet dessert made chiefly of plantain. It originated from the Malabar region of India, and is often eaten at weddings, Iftar and other festivities.

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Ingredients

5 no.

2Ripe banana(Nenthra pazham)
1/4 cupfresh grated coconut
10-12cashew
7-8Raisine
1/4 tspCardamom powder
as neededGhee
2 tbssugar
as neededOil for frying

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Steps

1

Cook the plantains (bananas) in a steamer, untill they cook well and turn soft
2

Peel off the skin and remove the middle seed portion of the banana
3

Mash the cooked bananas once they cool down. Mash the banana with hands or with the help of a masher.
4

Add a little ghee to the mashed bananas and mix it well without any lumps. Keep it a side
5

For filling : Heat 1 tbs Ghee in a pan. Add broken cashews, raisins, grated Coconut and cardamon powder. Fry till the coconut starts to change the colour. Switch off the flame and add sugar. Mix well and keep aside.
6

Grease your plam with ghee. Roll medium balls of the banana mash and flatten them in your plam. Stuff a spoon full of coconut mixture in it.
7

Shape it in the shape of a spindle (unnakaya). Make sure that all edges sealed.
8

Roll it in your plam to make it smooth and get rid of any cracks.
9

For frying : Heat oil in a deep frying pan. Fry this stuffed banana spindle (unnakai) at medium heat until it become light brown. Take it out and place it on to a plate lined with tissue paper to drain away excess oil.
10

Serve it with tea or coffee.