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Unnakkaya (Banana Rolls with sweet Filling)

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Unnakkaya is a popular snack in the Northern part of Kerala. It is mostly prepared during the Ramzan period. The banana used to prepare this dish is of the Nendran cultivar, easily available in the southern states of India. In the northern states, one could find these in grocery shops that cater to the South Indian cuisine.

Unakkaya can be made with quite a few variations of stuffings. However the one I am sharing with you was made with coconut- jaggery stuffing. Ideally semi-ripe bananas are to be used to get firm Unnakkaya. The ones I had were edging towards being over ripe. Placing them in the refrigerator after mashing helped retain the shape. However I would recommend using semi-ripe bananas.

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Unnakkaya (Banana Rolls with sweet Filling)
Unnakkaya is a popular snack in the Northern part of Kerala. It is mostly prepared during the Ramzan period. The banana used to prepare this dish is of the Nendran cultivar, easily available in the southern states of India. In the northern states, one could find these in grocery shops that cater to
Course Snacks
Cuisine kerala
Cook Time 30 minutes
Servings
serving
Ingredients
Course Snacks
Cuisine kerala
Cook Time 30 minutes
Servings
serving
Ingredients
Instructions
  1. Steam the bananas till cooked through.
  2. Remove the skin and mash them smoothly without any lumps.
  3. Keep aside.
  4. Heat 1 tablespoon ghee in a pan.
  5. Roast the cashewnuts till golden brown.
  6. Drain and keep aside.
  7. Take a bowl. Put the grated coconut, jaggery and cardamom powder and mix well.
  8. Tip in the roasted cashew and mix well.
  9. Take a little of the mashed banana in your palm and form a small round shape.
  10. Place a spoonful of the coconut filling in the centre.
  11. Bring the edges to the centre, over the filling.
  12. Shape it to your liking.
  13. Repeat the process with rest of the mashed banana and filling.
  14. Heat oil for fying.
  15. When hot, drop the Unnakkayas carefully into the oil.
  16. Fry till golden brown on all sides.
  17. Drain onto an absorbant paper.
  18. Serve hot.
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