Zileybi

Zileybi

Ingredients

3 cups all-purpose flour
2 tsp baking powder
2 cups sugar
1 inch cinnamon
2 cardamoms
4 pieces of Pandan leaves (Raambaa fai), cut into ½ inch pieces
2 tbsp rose water

½ tsp red food coloring

Vegetable oil for frying

Method

Cook about 3 cups of water with the sugar, cinnamon, cardamom and Pandan leaves and bring it to boil.

Add rose water and take off the flame.

Sift the flour and baking powder into a mixing bowl.

Add the food coloring and some water and mix well with a spoon.

Add water gradually to ensure desired texture of mixture.

The finished flour mixture should be thick enough to be squeezed from an icing bag/nozzle.

Heat some vegetable oil over a medium heat.

Using icing bag/nozzle squeeze coil shapes of the flour mixture into the oil.

When deep-fried, immerse in the previously cooked syrup.

When fully soaked in the syrup, take out and place on serving tray.

Pirinee

Ingredients

1 cup rice (coarse)
2 pieces of Pandan  leaves (Raanbaa fai), cut into 3 inch pieces
1 can condensed milk
6 cups water
½ cup sugar
2 tsp vanilla essence
¼ cup ground cinnamon
¼ cup ground cardamom

Method

Boil water with the Pandan leaves and sugar.

When the water is boiling, turn the heat to low and add the rice gradually while stirring. Let the rice cook and stir frequently to ensure that the rice doesn’t form lumps.

When the rice is cooked, gradually add the condensed milk while stirring.

Next add the vanilla essence, simmer for a minute or two and take off the flame.

Take out the Pandan leaves, then pour the mixture into a tray (about 2 inch deep).

Mix the ground cinnamon and cardamom and sprinkle the mixture on top of the pirinee. Chill and serve.

DHONKEYO KAJURU

Ingredients
3 cups plain flour
10 very ripe bananas
1 cup sugar
1 cup coconut (desiccated/scraped)
2 tsp vanilla essence (or 2 tsp rose water)
Vegetable oil for frying

Method
Mash the bananas with the sugar until sugar melts.
Add the flour and coconut into well mashed bananas.
Mix well, then add the vanilla essence (or rose water).
Heat the oil.
When the oil is hot, spoon balls of the banana mixture into the oil in batches.
Drain excess oil on paper towels

BABUKEYO(BREADFRUIT) BODIBAI

Ingredients
2 cups breadfruit (babukeyo) cut into small cubes
2 cups sugar
10 cups water
1 cup thick coconut milk

Method
Pour water into a pot and boil it.
Add breadfruit and cook it in medium heat.
When the breadfruit is cooked, drain it and put it back into the pot.
Add sugar and cook at medium heat until the sugar melts.
It will be a sticky mixture now, lower heat and add coconut milk.
Simmer for while and its done.

DHANDIALUVI BOAKIBAA

Ingredients
2 1/2 cups grated manioca (Dhandialuvi)
4 cups finely grated young coconut (Gabulhi)
2 cups sugar
1 drop rose essence or jasmine water
1 tbsp plain white flour

Method
Preheat  oven.
Mix manioca, Gabulhi, sugar, flour and rose essence.
Mix thoroughly until the sugar dissolves.
Pour over a greased baking tray.
Spread evenly.
Flatten the top and bake at 160 degree for 35 minutes.
Allow to cool and cut into pieces.
Serve cold.

CAREMEL PUDDING

Ingredients
1 can condensed milk
1/2 cup sugar
6 eggs
2 teaspoon vanilla essence
1/4 cup water

Method
To make the caramel - Add water and sugar in a tray and heat it to melt the sugar.
heat and stir it until the sugar syrup turns golden brown color and spread it evenly at bottom and sides of the tray.
Keep it aside.
Beat 6 eggs, mix it with condensed milk and essence.
Pour the mixture slowly into the caramel coated tray.
Bake it  at 160 degree for 45 minutes.
Serve chilled.

MALDIVIAN TOFFEE

Ingredients
1 can condensed milk
2 can sugar (same size can as condensed milk can)
1/2 cup water
2 teaspoons vanilla essence
2 tablespoons Milo (or coco powder)

Method
Mix sugar and water in to a large pan and heat to melt the sugar.
Once its melt, add condensed milk and Milo.
Cook it in low heat and keep stirring continuously until it becomes thick.
Add vanilla essence and continue to stir until  it is thicken and forms a soft ball.
Immediately remove it from heat and transfer it into a greased tray.
Cut them immediately (Square or diamond shape) as it hardens very fast