Maalhoskeyly Kan'dhi

Maalhoskeyly Kan'dhi Recipe from Maldives | Coconut Cream & Plantain Rice

Region / culture: Maldives | Preparation time: 2 hours | Cooking time: 30 minutes | Servings: 4

Introduction

Maalhoskeyly Kan'dhi is a traditional Maldivian dessert made with plantains, coconut milk, and jasmine water. This sweet and creamy dish is perfect for satisfying your sweet tooth on a hot day.

History

Maalhoskeyly Kan'dhi has been a popular dessert in the Maldives for generations. It is often served during special occasions and celebrations, as well as a refreshing treat on a hot day.

Ingredients

100 g peeled and cored plantain, washed, cut into small dice, boiled until tender, and drained
50 g basmati rice, soaked for 2 hours in cold water, washed, and blended to a smooth paste
150 g caster sugar
50 ml coconut cream
200 ml coconut milk
50 ml Jasmine water
3 pieces rampe leaf
1 liter water

How to prepare

In a pot, bring water, jasmine water, sugar, and rampe leaf to a boil.
In a separate bowl, combine the thin coconut milk with puréed rice until there are no lumps.
Add the rice mixture to the boiling water and bring it to a boil again, allowing it to thicken.
Add the cooked plantain to the pot and let it cook slightly.
Stir in the coconut cream.
Remove the pot from heat.
Serve the dish cold.

Variations

Add a sprinkle of cinnamon or nutmeg for extra flavor.
Try using different fruits such as mango or pineapple in place of plantains.

Cooking Tips & Tricks

Be sure to cook the plantains until they are tender but not mushy.

- Stir the coconut cream in at the end to add a rich and creamy texture to the dish.

- Allow the dish to cool completely before serving to enhance the flavors.

Serving Suggestions

Serve Maalhoskeyly Kan'dhi cold as a refreshing dessert on a hot day.

Cooking Techniques

Boil the plantains until tender before adding them to the dish.

- Stir in the coconut cream at the end to prevent curdling.

Ingredient Substitutions

You can use regular milk in place of coconut milk if desired.

- Honey or agave syrup can be used in place of caster sugar.

Make Ahead Tips

Maalhoskeyly Kan'dhi can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Serve Maalhoskeyly Kan'dhi in small bowls garnished with a sprinkle of cinnamon or a slice of fresh fruit.

Pairing Recommendations

Enjoy Maalhoskeyly Kan'dhi with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftovers of Maalhoskeyly Kan'dhi in an airtight container in the refrigerator. Reheat gently in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Maalhoskeyly Kan'dhi contains approximately 250 calories.

Carbohydrates

Each serving of Maalhoskeyly Kan'dhi contains approximately 40g of carbohydrates.

Fats

Each serving of Maalhoskeyly Kan'dhi contains approximately 10g of fats.

Proteins

Each serving of Maalhoskeyly Kan'dhi contains approximately 2g of proteins.

Vitamins and minerals

Maalhoskeyly Kan'dhi is a good source of potassium and Vitamin C.

Alergens

Maalhoskeyly Kan'dhi contains coconut and may not be suitable for those with coconut allergies.

Summary

Maalhoskeyly Kan'dhi is a delicious dessert that is relatively low in calories and provides a good source of carbohydrates and healthy fats.

Summary

Maalhoskeyly Kan'dhi is a delicious and creamy Maldivian dessert that is perfect for satisfying your sweet tooth. With its tropical flavors and refreshing taste, it is sure to become a favorite in your household.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Maalhoskeyly Kan'dhi. It was a warm summer day, and I was visiting my dear friend Amina in the Maldives. Amina was a wonderful cook and always welcomed me into her kitchen to watch and learn.

As I stood by her side, she began to gather the ingredients for this traditional Maldivian dish. Maalhoskeyly Kan'dhi was a sweet and fragrant dish made with coconut milk, cardamom, and jaggery. Amina explained to me that this dish was often made during special occasions and celebrations in the Maldives.

I watched intently as Amina effortlessly prepared the dish, adding in the coconut milk and jaggery, stirring gently as the aroma of cardamom filled the air. She explained each step to me in detail, and I eagerly soaked up every bit of information.

As the dish simmered on the stove, Amina handed me a spoon to taste. The first spoonful melted in my mouth, a perfect balance of sweet and creamy flavors. I was immediately hooked and knew that I had to learn how to make this dish myself.

Over the next few days, Amina patiently taught me the recipe, showing me the proper techniques and sharing the secrets she had learned from her own grandmother. I took notes diligently, determined to master this delicious dish.

After returning home from my trip to the Maldives, I wasted no time in trying out the recipe for Maalhoskeyly Kan'dhi in my own kitchen. As I stirred the pot and added in the ingredients, memories of my time with Amina flooded back to me.

The scent of coconut milk and cardamom filled my kitchen, transporting me back to that warm summer day in the Maldives. When the dish was finally ready, I took a cautious spoonful, hoping that I had done justice to Amina's recipe.

To my delight, the Maalhoskeyly Kan'dhi tasted just as delicious as I remembered. The sweetness of the jaggery paired perfectly with the creaminess of the coconut milk, and the hint of cardamom added a fragrant touch that was simply irresistible.

I couldn't wait to share this recipe with my family and friends, eager to pass on the tradition that Amina had so generously shared with me. The dish quickly became a favorite in our household, a reminder of the wonderful memories and friendships that had inspired me to learn how to make it.

As the years went by, I continued to make Maalhoskeyly Kan'dhi, each time with a sense of pride and gratitude for the knowledge that had been passed down to me. I often thought of Amina and the time we had spent together in her kitchen, and I knew that this recipe would always hold a special place in my heart.

Now, whenever I make Maalhoskeyly Kan'dhi, I can't help but smile as I remember the journey that led me to this delicious dish. It's more than just a recipe to me – it's a connection to a dear friend, a reminder of the power of sharing and learning from one another.

And as I sit down to enjoy a bowl of Maalhoskeyly Kan'dhi, I am filled with gratitude for the traditions and recipes that have enriched my life and brought me closer to those I love. Cooking is more than just a task – it's a way to connect with others, to create memories, and to keep the stories of the past alive.

I will always cherish the memory of learning how to make Maalhoskeyly Kan'dhi, and I hope that this recipe will continue to be shared and enjoyed for generations to come. Cooking truly is a gift that keeps on giving, and I am grateful for the lessons and experiences that have shaped me into the cook I am today.