Handulu Bondibai feels special. That’s probably because we are used to eating it on those special occasions such as Eid, naming of a new born and so on and so forth. It’s also rainy day food because there’s nothing comfier than gobbling down warm Bondibai with some Kulhimas when it’s pouring outside.
Before we get on with the recipe, we should really talk about what goes in it because that was a hot topic here at Lonumedhu when we were making ours. Here’s the thing, some people put raanbaa, cinnamon and cardamom in while others don’t. For example, the Handulu Bondibai recipe in Mohamed Amin’s Karuna Aai Nulaa Kekkun uses just sugar, rice, thick coconut milk and rosewater. But on the other hand, everyone here at Lonumedhu are accustomed to having those mild spicy flavours infused in the Bondibai. We ended up making both versions, one with and one without. And long story short, this recipe uses raanbaa, cinnamon and cardamom simply because we love it that way, and you can simply skip them if you’d prefer them to not be in there.
And just a couple of more things; we prefer to make this with ‘Lhahandoo,’ we were advised to use ‘Maafen’ if we had it, and we were also told that an alternative way of infusing the spices and raanbaa flavour is to cook them in some water and then add that in during the cooking.