What is Unnakaya made of?

Ripe Nendran plantain, steamed and mashed into a dough, stuffed with a sweet filling of grated coconut, sugar or jaggery, cashews, raisins and cardamom — sometimes with scrambled sweetened egg — then shaped into a spindle and deep-fried in coconut oil.

Is the egg necessary in Unnakaya?

No. Egg in the filling is traditional in some Malabar households but entirely optional. The coconut-jaggery filling is delicious on its own and makes the sweet vegetarian.

Why did my Unnakaya crack while frying?

Usually because the plantain dough was too dry or the spindle wasn't sealed fully. Mash the plantain while warm for a smoother dough, and pinch the seams closed before tapering the ends.

When is Unnakaya eaten?

It is a classic Ramadan iftar sweet and a fixture at Malabar weddings, but it's enjoyed year-round as a tea-time treat.

Recipe

Unnakaya recipe — Malabar stuffed plantain sweet

By Abdulla K P 26 May 2026 PT50M total

Unnakaya — golden spindle-shaped Malabar stuffed plantain sweets, one halved to show the coconut filling.

A note on the technique

The art of Unnakaya is in the plantain dough: mash it while it’s still warm and it forms a smooth, pliable casing that seals cleanly around the filling. Let it cool first and it turns stiff and cracks in the oil. Everything else is straightforward.

Read more about the Nendran plantain that makes it work, or see what Unnakaya is in our glossary. Short on time? Browse our Malabar snacks.

Recipe

Unnakaya recipe — Malabar stuffed plantain sweet

Prep: PT30M
Cook: PT20M
Total: PT50M
Yield: 10 pieces
Cuisine: Malabar
Category: Dessert

Ingredients

4 ripe Nendran plantains (Kerala plantains)
1 cup grated coconut (fresh or frozen)
0.33 cup sugar (or grated jaggery)
10 cashews, chopped
2 tbsp raisins
0.5 tsp ground cardamom
1 tbsp ghee
2 eggs, lightly beaten (optional, traditional in some households)
Coconut oil, for deep frying

Method

Steam the plantains Peel the ripe Nendran plantains, slit them, remove the central seeds, and steam for 10–12 minutes until soft. Cool slightly, then mash into a smooth, lump-free dough while still warm.
Make the filling Heat the ghee in a pan. Add the grated coconut and sugar (or jaggery) and cook gently until the moisture dries off and the mixture just starts to colour. Stir in the cashews, raisins and cardamom. If using egg, scramble it lightly in the same pan and fold through. Cool.
Shape the spindles Take a lemon-sized ball of the mashed plantain, flatten it on your greased palm into a disc, place a spoon of filling in the centre, and bring the edges together to seal. Roll and taper both ends into a spindle (rugby-ball) shape.
Fry Heat coconut oil over medium heat. Fry the unnakaya in small batches, turning, until evenly golden — about 3–4 minutes. Don't crowd the pan.
Drain and serve Drain on paper and serve warm. Best enjoyed fresh, with Sulaimani or chaya.

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Frequently asked

What is Unnakaya made of?
Ripe Nendran plantain, steamed and mashed into a dough, stuffed with a sweet filling of grated coconut, sugar or jaggery, cashews, raisins and cardamom — sometimes with scrambled sweetened egg — then shaped into a spindle and deep-fried in coconut oil.
Is the egg necessary in Unnakaya?
No. Egg in the filling is traditional in some Malabar households but entirely optional. The coconut-jaggery filling is delicious on its own and makes the sweet vegetarian.
Why did my Unnakaya crack while frying?
Usually because the plantain dough was too dry or the spindle wasn't sealed fully. Mash the plantain while warm for a smoother dough, and pinch the seams closed before tapering the ends.
When is Unnakaya eaten?
It is a classic Ramadan iftar sweet and a fixture at Malabar weddings, but it's enjoyed year-round as a tea-time treat.