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July 19, 2013


Serves 12


1 ½ cup flour

2 cups water

1 egg


4 cups scraped Gabulhi (young coconut)

200g sugar

½ cup jasmine water (a handful of jasmine flowers soaked upside down in a bowl of ½ cup water for atleast 14 hrs)

¼ tsp cinnamon cardamom powder

Preparation of the batter

1. Dissolve the flour in water.

2. Beat and add the egg. Mix well, make sure there are no lumps.

3. Heat a non stick pan and apply oil.

4. Pour a large tbsp of batter on to this pan and spread to form a thin pan cake.

5. Do not toss.

6. Remove when the pan cake is ready and transfer to a plate.

7. This pan cake should be used with the filling while hot.

Preparation of the filling

  1. Mix Gabulhi with sugar, jasmine water and cinnamon cardamom powder.
  2. Heat the mixture over a low flame, stirring continuously until the sugar dissolves and the water evaporates.
  3. Allow the mixture to thicken and begin to leave the sides of the pan.
  4. Remove from heat.

Preparation of Hunihakuru folhi

1. Take the hot pan cake on a plate.

2. Put a tbsp of the filling on top.                      

3. Roll with the filling inside.

4. Repeat the same with the remaining pan cakes.

5. Arrange on a serving dish.

5. Serve cold.

Note: Grandma’s say when you prepare the filling the night before cooking, it tastes yummier.hmmm

When I prepare the batter, I run it for a minute in the mixie, just to make sure there are no lumps!


One Comment leave one →
  1. Betty Welz permalink
    September 9, 2013 5:52 am

    I am delighted to have been directed to this website! In the months I’ve been in Malé I’ve been searching fruitlessly for an English publication on the local cuisine — and now I’ve found it! Admittedly it’s a blog and not a book, but it will be an inspiration until your book is published (please send me details once it’s available). Meanwhile, when I return to my own kitchen, I’ll be able to produce a Maldivian meal for my South African family. Thank you.

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