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…
- 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.
- 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.