Maalhoskeylu Kandhi (with Aroy-D Coconut Milk)

Maalhoskeylu Kandhi is a comforting Maldivian dessert drink made with green plantain, coconut milk, and warm spices. This version is a refined take on our previous recipe, giving the drink a smoother texture and a more balanced flavour while keeping its traditional charm.

For our recipe, we have used Aroy-D Coconut Milk provided to us by one of our partners, KDM. This coconut milk is rich, creamy, and full of natural coconut flavour, making it perfect for traditional Maldivian desserts and drinks like kandhi.

Serving Size: 2-3

Ingredients:

• 3 tbsp rice flour
• ¼ cup water (for soaking the rice)
• 1 cup green plantains
• 2 cups water (for boiling the plantain)
• 1 ½ cup water (for cooking the kandhi)
• ½ cup sugar
• 6-inch pandan leaf
• ½ cup Aroy-D Coconut Milk
• 1 tbsp rosewater

Instructions:

1. In a small bowl, combine 3 tbsp rice flour and ¼ cup water. Mix until smooth and set aside.
2. Peel the 1 cup green plantain, remove the core, and cut it into ½-inch cubes. Add the plantain and 2 cups water to a large pot and bring to a boil over high heat. Cook for about 20 minutes or until the plantain is tender enough to be easily pierced with a fork.
3. Remove the cooked plantain from the water and set aside.
4. In another pot, add 1½ cups water, ½ cup sugar, and the 6-inch pandan leaf. Cook over medium-high heat for about 3 to 4 minutes or until the mixture comes to a boil.
5. Once boiling, add the rice flour mixture and the cooked plantain. Stir well to combine.
6. Continue cooking over medium-high heat, stirring continuously, for about 15 minutes or until the rice flour is fully cooked and the mixture thickens.
7. Add ½ cup Aroy-D Coconut Milk and stir well. Cook for another 2 minutes on the same heat.
8. Switch off the heat and stir in 1 tbsp rosewater for about 15 to 20 seconds.