Unnakaya
Makes: 6
Ingredients
2 Ripe Kerala Bananas ( Nenthrampazham )
2 tablespoon grated coconut
2 tablespoon sugar
2 teaspoon Raisins
5 cashew nuts, chopped
2 teaspoon ghee ( for coconut )
2 tablespoon oil / ghee ( for shallow frying )
2 tablespoon grated coconut
2 tablespoon sugar
2 teaspoon Raisins
5 cashew nuts, chopped
2 teaspoon ghee ( for coconut )
2 tablespoon oil / ghee ( for shallow frying )
Method
Steam the banana till tender ( or Microwave High for 4 minutes ). Mash it to a fine paste. Divide into six portions.
Heat ghee in a frying pan. Add cashew nut, raisins, grated coconut and sugar. Sauté on a low heat till it turns slightly brown and fragrant. Keep aside and make 5 portions.
Take a little of the banana paste in the palm, flatten it, stuff it with grated coconut- cashew - kismis mixture and roll into elongated shape very carefully.
Heat ghee in a frying pan. Add cashew nut, raisins, grated coconut and sugar. Sauté on a low heat till it turns slightly brown and fragrant. Keep aside and make 5 portions.
Take a little of the banana paste in the palm, flatten it, stuff it with grated coconut- cashew - kismis mixture and roll into elongated shape very carefully.
Heat oil / ghee in a wide frying pan. Arrange Unnakayas gently and shallow fry on a low heat till golden color on both sides ( approximately 15 - 20 minutes ). Traditional Malabar recipe is deep fry in hot oil / ghee.
Serve hot as an evening snack. It’s a popular snack in Malabar and also very tasty and rich in calories.
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