Kiru

Kiru with some Fen folhi is quite heavenly isn’t it?

For non-locals reading this, Kiru is a Maldivian traditional pudding like dessert made with coconut milk and rice. While it’s quite nice on its own, Kiru is usually served as a sweet dip for Fen folhi, the local version of a crepe.

Serves: 2-3

Ingredients:

• 2 tbsp. rice flour (we used coarse)
• ½ cup water (for soaking the rice flour)
• 1 cup thin coconut milk
• 1 cup water
• ½ cup sugar (or to taste)
• 6 inch raanbaa (pandan leaf)
• ½ cup thick coconut milk
• ¾ tbsp. rosewater (or to taste)

Instructions:

1. Combine the rice flour with half a cup of water and set aside so that the rice flour can soak while you prepare the rest of the ingredients.
2. Combine the thin coconut milk, sugar, pandan leaf and one cup of water in a pot.
3. On medium heat, bring the contents of the pot to a boil.
4. Now stir in the rice flour you soaked before.
5. Keep stirring continuously and cook the mixture until it’s thick enough to coat the back of a spoon. For us this took around 20 minutes.
6. Stir in the thick coconut milk.
7. Keep stirring and cook for another minute or so.
8. Switch off the stove and stir in the rosewater.