Why This Malabari Sweet And Crispy Treat Deserves A Spot On Your Plate!

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If you ever find yourself in Kerala, especially in the Malabar region, and someone hands you a golden, teardrop-shaped snack fresh from the fryer, take it. That little parcel of joy is Unnakaya, a much-loved treat with a history as rich as its filling.

A Ramadan Favourite And Beyond

Traditionally, this snack makes its grand appearance during Ramadan. It's packed with energy and just the right amount of sweetness to break a long day of fasting. But honestly, no one's waiting for Ramadan to roll around - Unnakaya is enjoyed all year, whether at home, in a street-side tea shop, or as part of a grand Malabari feast.

The Mystery Of Its Origins

Now, where did it come from? That's where things get interesting. Some say Arab traders brought the idea along with their love for plantain-based treats, tweaking it to suit local ingredients. Others argue it was born out of sheer Malabari ingenuity, crafted to be a filling and nutritious snack that could keep people going during fasting periods. Whatever its true origin, Unnakaya perfectly represents the region's long-standing connection to trade, travel, and the fusion of different culinary influences.

A Snack That Evolves

And like any great dish, it hasn't stayed the same. Over time, people have experimented with the filling, adding eggs, nuts, and even meat to create different versions. But the essence remains - a sweet, satisfying bite that carries with it the flavours of Kerala's past and present.

A Snack Worth Grabbing

But Unnakaya is more than just a bite of something delicious. It's a cherished part of Malabari culture, a dish that brings people together, whether around a bustling kitchen or a quiet evening tea. From Kerala to wherever food lovers seek out new tastes, this humble snack has made its mark. Try one, and you might just find yourself craving another.

How To Make Unnakaya : A Bite Of Malabar's Best

What You'll Need

• Ripe plantain bananas - 3 to 4, steamed, deseeded, and mashed
• Grated coconut - About 2 cups
• Ghee - 1 tbsp
• Jaggery or brown sugar - As per taste
• Nuts & dry fruits (optional) - Cashews and raisins work great
• Cardamom - For that warm, aromatic touch
• Coconut oil - For deep frying

The Process : From Banana To Bliss

1. Prepping The Plantains

Cut the plantains in half and steam them for 10-15 minutes. Once cooled, peel, remove the seeds, and mash into a smooth dough using a fork. Set aside.

2. Making The Magic Filling

Heat ghee in a pan, toss in the cashews and raisins, and fry for a minute. Add grated coconut, jaggery (or brown sugar), and a sprinkle of cardamom. Give it a quick toss before turning off the heat. For a smoother texture, pulse this mixture in a grinder for a few seconds.

3. Shaping And Stuffing

Take a lemon-sized portion of the mashed banana, flatten it, and spoon in some filling. Seal the edges carefully, shaping it into an oblong cylinder with tapered ends. Ensure there are no leaks before frying.

4. Frying To Perfection

Heat coconut oil and deep fry the stuffed Unnakayas until golden brown. Remove and drain on a paper towel. Serve hot!

Pro Tips And Twists

• Make Ahead Hack: Shape and freeze Unnakayas for up to a week. Fry them fresh whenever needed!
• Healthier Alternative: Brush with ghee or coconut oil and air fry for a lighter version. But let's be honest, nothing beats the classic deep-fried one!

Photo Credit:

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Unnakaya is a snack that brings comfort, flavour, and a touch of nostalgia. The crispy shell, the sweet, spiced filling, and the warmth it brings make it a treat worth sharing. Simple ingredients come together to create something unforgettable, a taste of Malabar that lingers long after the last bite. So go ahead, make a batch, enjoy it fresh, and let the flavours speak for themselves.