Malabar Unnakaya

{Ramadan Special} – Malabar Unnakaya from Aish of Spices in the Cookie Jar

Salam and welcome….As this Global Ramadan feast Joy From Fasting To Feasting – VI is coming to end, I have got some new bloggers taking part in this event……who are participating in for the first time…Aish of Spices in the Cookie Jar is one of them…she is a new food blogger and she is participating in the event for the first time….Aish blog is full of scrumptious recipes which she enjoys making in her kitchen for her loved ones….so do drop by to check out what spices she has in her cookie jar for you to enjoy…Scroll down to check what she has bought in for us today for our Iftaar time….

A week ago, I got a message from Lubna from KitchenFlavours asking if I’d do a guest post for her blog, where she’s hosting a Ramadan event – Joy From Fasting To Feasting. I was totally psyched to do my second guest post and hopped over to her blog to find out a bit more about her and her space. I was awed when I saw the drool worthy pictures and the fantastic recipes she has shared. Lubna had asked me if I could share a recipe I made often during Ramadan at my home. So, I decided to share a wonderful snack recipe I make at home called Unnakaya. I first had this mouthwatering dish when ummi (wasi’s mom) made it for me and I have been crazy about it ever since. So I make these for Iftaar quite frequently and freeze the extras for later. I love the textural difference from the crunchy first bite to the smooth melt in the mouth interior with a surprising coconut, cashew and raisin filling. It tastes as heavenly as it sounds, so do try it out…

Unnakaya

INGREDIENTS: 

• Plantains – 4 large, ripe but firm
• Grated coconut – 1/2 cup
• Cashew nuts – 1/4 cup, chopped
• Raisins – 2 tbsp
• Granulated sugar – 2 tbsp or as needed
• Cardamom powder – a big pinch
• Nutmeg powder – a pinch
• Ghee – 1 tbsp
• Oil for frying

• Steam cook the plantains till soft, allow this to cool slightly.
• Peel off the skin and run a knife through the center to remove the black seeds inside.
• Mash this using a food processor or masher, without adding water and form a dough with no lumps.
• To prepare the filling, heat ghee in a pan, fry the cashews and raisins till golden and plump.
• Add the coconut, sugar, nutmeg and cardamom and toss till the sugar melts and the coconut turns slightly golden. Remove from heat and set it aside.
• Grease your hands with oil and make lemon sized balls of the mashed plantain and flatten them using your fingertips.
• Place some filling in the center and push it in lightly. Then seal the edges by gently folding it into a semicircle and pressing the edges together and smoothing out any cracks.
• Roll it into a cylindrical shape with pointed tips. Follow the same with the rest of the plantain.
• Heat oil in a pan or deep kadai and deep fry or shallow fry the stuffed plantains until golden brown on all sides.

 

NOTES:

• Do not use over ripe plantains, as it will be difficult to achieve the correct consistency of the dough.
• So don’t puree the mixture into a smooth paste, as it won’t hold it’s shape. It just needs to be mashed without any lumps to form a smooth dough.
• If it’s difficult to form the shape, add a few teaspoons of rice flour to the dough and knead well.
• Alternatively, put the dough in the refrigerator for half an hour before making the balls.
• Make sure all the edges are sealed thoroughly and there are no cracks before frying.

You can find Aish @ Blog | Facebook.

Thank you Aish for being part of Joy From Fasting To Feasting – VI.