Step-by-Step Instructions

1. 1.Steam the Plantains

   Place 6-8 medium ripe plantains into a steamer. Cover and steam for 10-15 minutes until they are tender and cooked through.

2. 2.Cool and Peel

   Once steamed, remove the plantains from the steamer and set aside to cool slightly.

3. 3.Prepare Plantains

   Peel the skin off the cooled plantains. Using a knife, carefully remove the dark, fibrous core from the center of each plantain.

4. 4.Mash the Plantains

   Place the peeled and deseeded plantains into a bowl and mash them thoroughly by hand until a smooth, uniform dough-like consistency is achieved.

5. 5.Prepare the Filling

   In a separate bowl, combine 1 cup of grated coconut, 1/2 cup of sugar, and 3-4 crushed cardamom pods. Mix well.

6. 6.Shape the Unnakkaya

   Take a small portion of the mashed plantain mixture and flatten it into a disc in your palm. Place about a tablespoon of the coconut filling in the center of the disc. Carefully bring the edges of the plantain mixture together to seal the filling, then shape it into an oval or cylindrical form. Repeat for all the plantain mixture.

7. 7.Deep Fry

   Heat cooking oil in a deep pan over medium heat. Once the oil is hot, carefully place the shaped Unnakkaya into the oil. Fry in batches, turning occasionally, until they are golden brown and crispy on all sides, approximately 2-3 minutes per side.

8. 8.Drain and Serve

   Remove the fried Unnakkaya from the oil using a slotted spoon and place them on a plate lined with absorbent paper to drain any excess oil. Serve hot, optionally sprinkled with a little extra sugar.