Unnakaya

A Sweet Legacy from Malabar’s Tea-Time Traditions

Unnakaya is a beloved tea-time snack from Kerala’s Malabar region, made from ripe plantains, coconut, sugar, and ghee. It is soft, mildly sweet, and rich with the aroma of cardamom and roasted coconut. Though simple in ingredients, Unnakaya carries deep cultural significance, especially during the holy month of Ramadan and festive occasions like Eid. For many families across North Kerala, Unnakaya isn’t just a snack-it’s a memory of shared plates and warm kitchens.

The base of Unnakaya is made from ripe nenthram (Kerala banana or plantain). The plantains are steamed until soft, then peeled and mashed into a smooth dough without lumps. This dough forms the outer layer, which is then stuffed with a sweet coconut filling.

The filling is made by roasting freshly grated coconut in ghee, to which sugar or sometimes jaggery is added, along with crushed cardamom for flavor. Some traditional versions also include bits of cashews or raisins, lightly sautéed for added richness. The filling should be moist but not watery, just enough to hold its shape when stuffed.

To shape the Unnakaya, a small portion of the plantain dough is flattened on the palm. A spoonful of the coconut filling is placed in the center, and the dough is carefully sealed and shaped into an elongated oval-resembling a small, fat spindle. The shaped pieces are then shallow fried in ghee until golden brown on all sides. The result is a crisp exterior with a soft, sweet, and aromatic filling inside.

Unnakaya is often made in batches during Ramadan as part of the nombu thura (iftar) spread, where it sits proudly among other Malabar favourites like kai pathiri, chatti pathiri, and irachi pathiri. It is also served during Eid celebrations, weddings, and family gatherings, a quiet star among the rich and vibrant dishes of the region.

Despite its festive presence, Unnakaya remains a simple, nourishing snack. It uses no flour, no artificial sweeteners, and no complicated methods-just the gentle sweetness of banana and coconut, brought together with care. Its story is woven into the culinary legacy of Malabar, where every bite speaks of hospitality, tradition, and warmth.

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Unnakaya

Author: Ushadevi Cooking Method: Frying, Roasting, Sauteing Cuisine: Kerala Courses: Snacks, Starters, Sweets & Desserts, Vegan, Vegetarian

Difficulty: Beginner Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Servings: 9

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 5 Plantain (semi ripe)
• ¹⁄₂ cup Grated Coconut
• 1 tablespoon 1 Ghee
• 8 Cashew 8-10 nuts
• 1 teaspoon Raisins
• 1 tablespoon Sugar
• Oil for frying

Instructions

1. Steam the bananas until they become soft. Remove the skin and the seeds inside.
2. Mash the bananas well. When cool enough to handle, knead it into a smooth dough.
3. Heat a pan, add 1½ teaspoons of ghee, and roast the broken cashew nuts and raisins. Set them aside.
4. In the same pan, add grated coconut and sugar. Sauté for two minutes.
5. In a bowl, combine the roasted cashew nuts, raisins, and the coconut-sugar mixture. This is the filling.
6. Grease your palms with a little ghee. Take a medium-sized portion of the banana dough and roll it into a ball.
7. Flatten the ball, place about a teaspoon of the filling inside, seal the edges, and shape it into a cylinder with slightly pointed ends.
8. Heat oil and fry the shaped unnakayas over medium heat until all sides are golden brown.
9. Unnakaya is ready.