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Recipes
Recipes of Maldivian Food
Drinks
Karaa Fani
Ingredients:
| 2
Kg |
watermelon |
| ½
cup |
sugar
(alter to suit taste) |
| 5
cups |
water |
Preparation:
Slice the watermelon, remove seeds and dice it into very small
pieces. Add the sugar and squash the watermelon and sugar
together, then add the water and stir until all sugar dissolves.
Serve chilled.
Note: If you would rather not “eat” your drink,
use a blender to make this fani.
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Alanaasi Fani
Ingredients:
| ½ |
(medium
sized) pineapple |
| ½
cup |
sugar
(alter to suit taste) |
| 1
tsp |
lemon
juice |
| 1
tsp |
salt |
| 6
cups |
water
(alter for desired consistency of juice) |
Preparation:
Peel pineapple, chop and blend with sugar and 1 cup water.
Once the pineapple have blended into a smooth, thick puree;
add the remaining water and blend. Strain and serve chilled.
Feyru Fani
Ingredients:
| 2 |
ripe
guavas |
| ½
cup |
sugar
(alter to suit taste) |
| 6
cups |
water
(alter for desired consistency of juice) |
Preparation:
Peel guavas, chop and blend with sugar and 1 cup water. Once
the guavas have blended into a smooth, thick puree; add the
remaining water and blend. Strain the juice to remove the
seeds. Serve chilled.
You may substitute any fruit (or vegetable) into the above
recipe for a tasty fani
Suji
Ingredients:
| 1
cup |
breadcrumbs
(or ½ cup semolina) |
| ½
cup |
sliced
kanamdhu (or Almonds) |
| 1
cup |
sliced
onions |
| 100
g |
raisins |
| 100
g |
ghee
(or vegetable oil) |
| ½
can |
condensed
milk |
| 600
g |
sugar
(alter to suit taste) |
| 5 |
cardamom
seeds |
| 2
inches |
rampa
leaves |
| 5
– 6 cups |
water |
| 2
tsp |
vanilla
essence |
Preparation:
Sauté the onion and rampa until soft; then add the
raisins and kanamadhu and continue to sauté until onions
turn golden and raisins are firm. Next add the breadcrumbs
and stir the mixture over a low flame for about a minute.
Then add the sugar and water and stir well until all (or most
of the) sugar is dissolves. Then add the condensed milk and
cook over a medium flam, stirring frequently to prevent lumps.
Once the mixture is boiled, simmer over a low flame for about
2 minutes, then take it off the flame and add the vanilla
essence. Suji can be served hot or cold.
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