Malabar Unnakaya (Banana Coconut Fritters)

Ingredients

• Plantain or nentrapazham (medium ripe) - 2 whole
• Grated coconut - 1/4 cup
• Cashew nuts - 1 tbsp
• Raisins - 8 whole
• Sugar - 5 tbsp
• Ghee - 1 tbsp
• Cardamom powder - 1 tsp
• Coconut oil for frying
• Rice flour (optional)

Instructions

1. 1Steam the plantains on medium flame until they are soft, then peel and halve them and remove any inner black seeds.
2. 2Mash the plantain flesh with a wooden spoon until smooth and free of lumps, working until the mixture is thick; set the mashed banana aside.
3. 3If the mashed banana feels too sticky to shape, sprinkle a little rice flour and knead it in until it holds together like a soft dough.
4. 4Make the filling: heat 1 tbsp ghee in a pan, add the cashew nuts and raisins and sauté briefly until the nuts take on some color.
5. 5Add the grated coconut and 5 tbsp sugar to the pan and sauté on low flame, stir in 1 tsp cardamom powder, then remove from the heat and allow the mixture to cool.
6. 6Divide the mashed banana into evenly sized lemon-sized balls.
7. 7Rub a little oil on your palms, flatten one banana ball into a small disk, place 1 tbsp of the coconut stuffing in the center, and bring the edges together to seal completely.
8. 8Shape each filled piece into a cylindrical or oval form, working gently so the seams stay sealed.
9. 9Heat enough coconut oil in a kadai for deep frying, then carefully deep-fry the filled bananas until they are golden yellow in color and crisp on the outside.
10. 10Drain the unnakaya on paper towels and let them rest for a minute before serving.
11. 11Optional: serve warm with a cup of tea.