How to make Unnakaya and Black Tea?

 Here’s how you can make Unnakkaya (a traditional Malabar sweet snack) and Kattan Chaya (strong black tea) — a perfect combo! 🍌☕

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🥟 Unnakkaya (Banana Sweet Snack)

Ingredients:

• Ripe plantains (nenthra pazham) – 3 large

• Grated coconut – ½ cup

• Sugar – 3 tbsp (adjust to taste)

• Cardamom powder – ¼ tsp

• Cashew nuts – 1 tbsp (chopped)

• Raisins – 1 tbsp

• Ghee – 1 tbsp (for roasting filling)

• Oil – for deep frying

Preparation:

1. Cook the bananas:

   • Steam or boil the ripe plantains until soft.

   • Peel and remove the black seeds from the center.

   • Mash them well into a smooth dough (without lumps). Set aside.

2. Make the filling:

   • Heat ghee in a pan.

   • Add chopped cashews and raisins, fry until golden.

   • Add grated coconut and sugar. Stir until the sugar melts slightly and everything is well combined.

   • Add cardamom powder. Mix and let it cool.

3. Shape the Unnakkaya:

   • Grease your hands with a little oil or ghee.

   • Take a small portion of the mashed banana, flatten it in your palm.

   • Place a spoon of filling in the center.

   • Gently roll and shape into an oval or spindle shape (like a small cylinder).

4. Fry:

   • Heat oil on medium flame.

   • Deep fry the Unnakkaya until golden brown.

   • Drain on paper towels.

✅ Serve warm — soft, sweet, and full of coconut aroma.

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☕ Kattan Chaya (Black Tea)

Ingredients:

• Water – 1 cup

• Tea leaves (strong black tea) – 1 tsp (or 1 tea bag)

• Sugar – to taste (optional)

Preparation:

1. Boil 1 cup of water in a saucepan.

2. Add tea leaves and let it boil for 2–3 minutes (stronger if you prefer).

3. Strain the tea into a glass or steel tumbler.

4. Add sugar if desired (many prefer it plain without sugar).

✅ Serve hot — the perfect match for Unnakkaya.

Would you like me to include a Malabar-style variation of Unnakkaya with egg-coconut filling (the traditional one served at Muslim weddings)?