Unnakaya / Banana Rolls

Unnakaya / Banana Rolls

Unnakaya is a spindle shaped sweet dessert or a snack made up of plantains. It’s a delicacy from Malabar region of Kerala served during weddings, Iftar and other occasion.

The very first time I got to eat this from a friend on an Iftar day and I fall in love with it.  It’s a yummmmmy dessert.  I asked for the recipe from her and was surprised to know that we can do wonders with this plantain. My husband is from Kerala but even he never had it.

This particular recipe is rarely available in shops or in restaurants. For this recipe we need the plantains, which are just about to get ripe. If they are fully ripe then stuffing and making them in shape becomes impossible.

So lets proceed with the recipe.

Ingredients:

4 just about to ripe Plantains / Ethapazham

1 ½ cup Desiccated fresh Coconut

Few raisins and broken pieces of cashewnuts

½ tspn Cardamom powder

1/4^th cup grated jaggery (adjust as per your sweet tooth)

Oil for deep-frying

Method:

    1.    Wash the plantains and steam them for 20-25 minutes. Poke the fork in it to see if they are soft if not steam them further more for 10-15 minutes.

    2.    Let them cool, then peel the skin and mash the plantains or grind the plantains in the mixer without using water till we get the soft smooth dough. Keep it aside.

    3.    In a medium sized bowl mix desiccated coconut, raisin, broken pieces of cashewnuts, jaggery and cardamom powder. Mix them nicely till all are blended very well.

    4.    Grease your hands with oil, take lemon size plantain dough and flatten it in your palm.

    5.    Put a spoonful of coconut mixture in the centre of the flatten dough and fold your hands to seal the edges and to give it a spindle shape.

   6.    Though you can make them in any shape you like.

   7.    Repeat the same with rest of the plantain dough.

   8.    Heat the oil for deep-frying and put one by one banana rolls and fry them till they are golden brown in color. Keep them on the kitchen paper towel to remove excess oil.

   9.    Serve them at teatime, Iftar or any occasion.

NOTE:

• For Unnakaya choosing the plantain is very important as they should not be very much ripe nor raw. They should be just ripe.
•  If they are over ripen don’t try to make Unnakaya, as you will never get the shape of it.
• Sometimes the plantains might not become soft, in that case just steam them for another 10-15 minutes.
•  The plantain dough consistency should be like of a mashed potato.
• For mashing the plantains you can also grind them but don’t add water while grinding, else the binding will break and wont hold the shape.
• For coconut mixture there are many variations some like to add eggs to it, and fry the coconut mixture. While some like to fry the coconut, raisins and cashew nuts in ghee.