Sunday, 24 February 2013

Unnakkai: Ripe plantain cakes with sweet jaggery coconut filling | Kukskitchen

Unnakkai is a traditional sweet made on special occasions and is one of the gems in the malabar cuisine. My mum made it for one such special occaison; my 'pennu kanal' :-) Now u know why it is close to my heart.

The recipe below is adapted to my palate and is NOT the traditional recipe. I will post the traditional unnakkai recipe soon.


1 - Ripe Banana – 2

2 - Coconut – 1 cup
Jaggery syrup - 5-6 tbsp
Cardamom – 2

3 - Ghee – 3 tablespoon Oil – for frying


  • Steam the bananas. Let it cool down in room temperature.
  • Mash the steamed bananas & keep it aside. Make sure to discard the seeds and piths.
  • Heat ghee in a pan. Add coconut, jaggery syrup and cardamom. Stew it for 5-6 minutes. 
  • Apply ghee on ur hand and make 10 – 12 rolls with mashed banana. Flatten each roll and fill it with coconut mix and make them into desired shapes. 
  • Fry these rolls in heated oil until golden brown.


- To make jaggery syrup heat jaggery cubes/solids in a thick bottomed pan with enough water to cover them. Simmer till all the pieces melt and the syrup gets the consistency of honey. Remove from heat and let it cool down. This can be stored refrigerated for up to a month. 


Sherin Deepu

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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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