1kg ripe Nendran banana (available in Indian supermarkets)
A handful of cashew nuts, chopped
200g grated coconut
Sugar, to taste
5g cardamom powder
Oil for frying
Steam the banana with the peel for 35-40 minutes or until soft. Meanwhile, prepare the filling. Heat ghee in a frying pan and fry cashew nuts and raisins until golden brown. Drain and keep aside.
To that same pan add grated coconut and toast until golden brown. Take the pan off the heat and stir in sugar, fried nuts and raisins and cool it in room temperature. Keep aside.
Once the bananas are cooled to room temperature, peel and remove the threads. Cut the banana into roundels and remove the black seeds with the help of a knife. Now mash the bananas with a wooden spoon until you have a dough-like consistency.
Apply a bit of oil to you palm and place a dollop of the mashed banana, flatten it slightly and place a spoonful of the prepared filling. Bring the edges together with your other hand to seal it well to create an oblong shape. Repeat the process to make the remaining unnakayas.
Heat oil in a deep frying pan and deep-fry unnakayas in batches on moderate heat until golden brown. Serve hot.