Unnakkaya Recipe – Kerala Style Sweet Snack

Step 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.

Step 2: Cool and Peel

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Ensure plantains are ripe but firm for best results.

• Do not over-mash the plantains; a smooth, pliable dough is ideal.

• Adjust sugar in the filling according to your preference.

• Add chopped nuts like cashews or raisins to the coconut filling for added texture and flavor.

• Substitute sugar with jaggery for a more traditional taste in the filling.