Sin-Worthy Unnakaya

Just the other day, the tempting aroma of plantain fritters that my s-i-l was frying downstairs wafted through our house. My daughter thought it was the aroma of Unnakaya – a Malabar delicacy that makes you a glutton. The next thing I heard was, “Mommy, please make me some Kunnakaayams.” It was a hilarious moment hearing her pronounce it wrong, yet identifying the delicacy.

How about some Unnakaya with tea

How could I resist her sweet little request. That said, I had to muster up my patience to make this delicious snack. You’ll know why when you see the recipe.

Unnakaya

Ingredients:

2 kg plantain, not too ripe, not too raw

4 eggs

1 cup sugar

1 cardamom

¼ cup coconut

½ cup milk

Nuts and raisins as much as you like

Ghee

Method:

1. Cut the ends off the plantains and steam them until just cooked. Take care not to overcook them.
2. Peel the skin and remove those fibrous things that run down the length of the plantain. Next, cut the plantain lengthwise and remove the black line of seeds from the center of the plantains. It is easier to do this when the plantain is still hot.
3. Pass the plantain through a sieve to mash the plantain well. You can also use a potato ricer; just make sure there are no lumps. Knead the mashed mass of plantain to form a dough. If the dough is a bit soft, you can refrigerate it for a bit.
4. For the filling, blend together eggs, sugar, milk, coconut and cardamom. Strain the mixture into a bowl to remove cardamom bits.
5. Heat a pan, pour some ghee and roast the nuts and raisins. To this, add the egg mixture and stir well like you would to scramble eggs. Take off the heat once the mixture cooks through and solidifies; make sure all the liquid has dried. Once the filling has cooled, you can proceed with shaping the unnakaya.
6. Apply a little ghee on your palm and fingers (the grease prevents the dough from sticking to your hands). Make balls about the size of a lemon. Flatten each ball on your palm to form a circle and place a teaspoon of the filling in the center. Now carefully fold the circle down the middle like you would close a book. You get a nice oval-shaped unnakaya. Smoothen the seams with your fingers.
7. Shallow fry the unnakayas in medium heat until golden brown. Take care not to burn them as the sugar in the plantain caramelizes quickly.
8. Enjoy this snack without an ounce of guilt – you deserve a treat for painstakingly making these unnakayas!

Wish I'd made some more!

This sweet dish is a real winner - even my husband, who hates the whole banana family, devours them.

Seize the moment. Remember all those women on the Titanic who waved off the dessert cart. ~ Erma Bombeck