Unnakai

Unnakai (also known as Unnakaya, Innipenkai, or Kai Ada) is a spindle-shaped sweet dessert from the Malabar region of Kerala, India. It is a traditional dish prepared mainly during the festive seasons and is a popular snack among the Mappila community.

Ingredients

The main ingredients of Unnakai are plantains, coconut, and sugar. The plantains used are of the Nendra variety, which are ripe and large. The coconut is grated and mixed with sugar. Some variations of the recipe also include eggs, cashew nuts, and raisins.

Preparation

The preparation of Unnakai involves several steps. First, the plantains are boiled and the skin is removed. The boiled plantains are then mashed into a dough-like consistency. The grated coconut and sugar mixture is cooked separately until it becomes a thick filling. The mashed plantains are then shaped into spindles, filled with the coconut mixture, and sealed. The filled spindles are then deep-fried until golden brown.

Cultural Significance

Unnakai is a significant dish in the Malabar cuisine. It is traditionally prepared during festive occasions such as Eid al-Fitr and Eid al-Adha, as well as during weddings and other celebrations. The dish is also a popular snack during the Ramadan fasting period.

Variations

There are several variations of Unnakai across different regions. In some areas, the filling is made with jaggery instead of sugar. Some variations also include spices such as cardamom and cloves for added flavor.

See Also

• Malabar cuisine
• Mappila cuisine
• List of Indian desserts