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Method of Preperation
Steam the plantains and grind them into paste without adding water in a mixer bowl.
Beat the eggs and sugar together in a bowl.
In a pan pour 2-3 tbsp of ghee sauté and separate the cashews & raisins. Pour the egg mixture and scraped coconut in to the ghee and scraped them well. Add the raisins, cashews and cardamom to the mix and turn off the flame.
Grease both hands with ghee and make out small balls of plantain paste and flatten them in to discs.
Spoon in the egg mixture in to the disc lightly rolling it in to the shape of a rugby ball.
In a pan pour ghee and when hot on medium flame slip the unnakayis in to the ghee. Turn both sides of the unnakkayis till they are uniformly golden in colour.
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