A sweet fusion of the popular authentic Malabar delicacy – unnakaya-fried stuffed plantain balls, relished as a delicious creamy pudding!
Medium ripe plantains- 2
Cashew nuts- A handful, roughly chopped
Raisins- A handful
Cardamom pods- 2
Grated coconut – 1 cup
Milk- 2 cups
Rice flour- 1 tbsp
All purpose flour/maida – 2 tbs
Sugar – 5 tbsp
Ghee/clarified butter- As needed
Oil- As needed
Method: Steam the plantains in the steamer. Once it is cooked well, remove from the steamer and allow it to cool. Peel off the skin, cut the plantain into two halves, and remove the black seeds. Mash the plantains using a masher or a fork. Add 1 tsp of ghee and mix it into smooth dough without any lumps. Heat the ghee in a small pan. Fry the chopped cashews and raisins until golden. Add the grated coconut, cardamom pods, and 2 tbsp of sugar & mix well. Cook for 5 mins and then remove from flame.
Grease the palm of your hands with ghee. Take a small ball of the plantain dough, flatten it to a thick disc shape, place 1 tsp of the coconut mixture on the center of the disc, cover the filling into an oval shape & seal the edges shaping it to form like a spindle. Repeat the process for the remaining dough and filling.
Heat oil in a pan. Gently add the prepared unnakkayas one by one and fry until they are golden in color on both sides. Drain them onto a paper towel and keep aside. In the same oil, add little ghee and fry the remaining cashews and raisins and transfer them to a plate. In the same pan, add milk, sugar, & crushed cardamom. Allow it to boil slowly. Mix the rice flour & maida adding little water to form a smooth paste. Add this to the warm milk and mix well. Let it cook until the sauce thickens. Once the milk thickens, add the fried unnakkayas and carefully mix well without breaking the unnakkayas. Remove from flame. Serve warm and enjoy!