Go for these sweet banana cakes with a coconut filling when you long for a break from puff pastries. They are a lot like unnakkaya, with a creamier egg-based filling. The banana cakes are garnished with raisins and white sesame seeds, giving it a look too-pretty-to-eat.
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Ingredients
1/2 kg partially ripe bananas
4 eggs
4 tbsp sugar
1/4 tsp cardamom powder
2 tbsp ghee
1/4 cup scraped coconut
2 tsp white sesame seeds
Oil for frying
Cashew nuts
Raisins
Preparation
Steam-cook the bananas and grind them
Beat the eggs, sugar and cardamom powder
Heat ghee in a pan and fry the cashew nuts
Remove them from the pan
In the same ghee, add raisins and the egg mixture and stir well
Add coconut to it gradually while stirring
Turn off after two minutes
Roll the ground bananas into balls and press and flatten them in your palms
Add the egg-coconut filling to the banana cakes and pull together the edges to keep the filling inside the cakes
Gently press the cakes into shape
Using a toothpick, make lines on top the cakes in the shape of flowers
Place a fried raisin in the middle and garnish with white sesame seeds
Fry this cakes in oil and serve hot
