Some of you guys had asked us whether we could do a Kan'dhi recipe and here we have one finally.
We can of course make Kan'dhi with a variety of vegetables but we thought we’d make this one with Fufoo (wax gourd), and before we get to the recipe, there are a couple of things we probably should talk about.
First of all, for all non-locals reading this, Kan'dhi is a really delicious porridge like dessert drink and you should definitely give it a go. Second, we took a whole lot of time deciding whether to use rice flour, corn flour or soaked and ground rice. This was because while some recipes we found online asked for corn flour, in Mohamed Amin’s cookbook Karuna Aai Nulaa Kekkun he instructs the use of rice flour while Zareena Didi in her cookbook Dhivehi Kaanaa soaks and grinds the rice for her Fufoo Kan'dhi. In the end we went with rice flour, as it appeared to be a good fuss free option.
And lastly, our Kan'dhi could really have used some Maafen (jasmine water) but we couldn’t get our hands on any so we used a bit of rosewater instead. But if you are lucky enough to have some Maafen, be sure to use that.