Joanna James
A trip to the Maldives promises unforgettable memories. Picture pristine beaches, vibrant coral reefs, and irresistible local sweets. Whether snorkelling with manta rays or dancing to local beats, don't miss these must-try Maldivian desserts that capture the essence of paradise.
Bondibai is the heart and soul of Maldivian celebrations. This thick, creamy rice pudding is made with coconut and condensed milk, enriched with cardamom, cinnamon, and pandan leaves. Each spoonful is a celebration of flavours. And for an adventurous twist, try it the local way, with a side of spicy chilli tuna. It’s a sweet and spicy explosion you'll never forget!
Varieties of Bondibai:
Meet Zileybi, the Maldivian cousin of the Indian Jalebi. This sweet treat is made from all-purpose flour and boasts a distinctive spiral shape. Once deep-fried to a golden crisp, these spirals are soaked in a thick sugary syrup, creating a sticky, finger-licking delight. One bite of Zileybi, and you'll be hooked on its buttery, fragrant sweetness.
From the southern atolls of Maldives comes Addu Bon'di, a delightful candy made from grated coconut, jaggery, coconut syrup, and dried banana leaves. Shaped like a brown cylinder, it's often infused with jasmine and huvandhumad extracts, adding a romantic touch. Wrapped in dried banana leaves, peeling it open reveals a sweet that’s as beautiful as it is delicious.
Naroh Falidha, sometimes called the Maldivian doughnut, is a rare find made with jasmine water, coconut honey, palm toddy, and breadfruit. Shaped like a doughnut, this treat is a hidden gem even among locals. If you stumble upon it, consider yourself lucky and savour every bite of this unique and delicious dessert.
Dhonkeyo Kajuru is the Maldivian take on banana fritters. Ripe bananas are mashed with powdered sugar, vanilla essence, grated coconut, and baking powder, then deep-fried to perfection. These bite-sized snacks have a crunchy exterior and a soft, sweet inside. Just let them cool a bit before indulging to fully enjoy their delightful texture and flavour.
Pirini is similar to the Indian kheer, made with rice and condensed milk. The rice is ground into a coarse powder, cooked with water, sugar, and pandan leaves, and then mixed with condensed milk and vanilla essence. A sprinkle of cinnamon and cardamom on top completes this dish, which is often enjoyed on Fridays. Pirini is best served chilled, making it a refreshing treat in the tropical Maldivian climate.
Saagu Kandhi is a comforting, porridge-like pudding made primarily from sago. This dish, cooked with rice flour, coconut milk, sugar, cardamom, pandan leaves, and jasmine-infused water, is a staple during rainy days and festive occasions like Eid. Variations include versions made with sweet potatoes or wax gourd, offering a range of comforting flavours to suit any palate.
Boakuri Falho, a unique dessert served at OBLU XPErience Ailafushi, is made from almost-ripe papaya, boiled with water and sugar until it reaches a thick, sticky consistency. This simple yet flavorful treat is a testament to the Maldivian knack for transforming everyday ingredients into delicious desserts. The texture is intriguingly sticky and slightly slimy, making each bite an interesting experience, and it stands out among the offerings at this renowned restaurant in the Maldives.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
