Ingredients
3 riped plantains / Nenthrappazham (It should not be over riped)
1/2 cup grated coconut
2 tbsp chopped cashew nuts
2 tbsp raisins
4 or 5 cardamom, powdered
5 tbsp sugar
3 tbsp ghee or butter
coconut oil to deep fry
Preparation
1. Steam the plantains until they are well cooked and turn soft. Instead of steaming, you can cook the plantains with water also.
2. Peel the plantains and remove the black seeds inside.
3. Grind it into a smooth paste without adding water and keep aside(Consistency should be same as that of chappathi dough. If the paste is a little loose refrigerate for a while or add some rice powder to it and mix well).
4. To make the stuffing, heat the ghee or butter in a pan. Fry the cashews and raisins until they turn brown.
5. To this add the grated coconut, sugar and cardamom powder and saute for another 3 to 4 minutes in medium flame. Turn off the heat and let it cool.
6. To prepare the unnakkaya, grease your hands with some ghee and make lemon size ball with the banana dough.Flatten it in on ur palm and put 1 tbsp of filling in the center. Close all the ends carefully with two hands and roll it to make the shape as shown in the picture.
7. Heat oil in kadai in medium flame. Fry the prepared unnakkaya until they turn golden brown in color and drain them on a kitchen towel( While frying, turn them occasionally so that all the sides are uniformly fried).
Serve warm with tea!!
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