This is one of my favorite desert drinks or rather soup. Kandhi is a type of sweet soup that is made in Maldives. My mother in law makes it quite often, but it took me a few tries to master the recipe as I ended up adding too much water each time. I finally made a decent kandhi following the instructions given by a sister of an aunt of mine ( My uncles' wife).
Once you learn how to make the base for Kandhi you can use all sorts of flavors. My mum in law has made kandhi using plantains, pumpkin or a rather unusual one by using Jambu. My favorite is Fufoo Kandhi or Kandhi made with Winter Melon. In the old recipes they use ground rice to thicken the soup but I used corn flour instead .
Fufoo ( winter melon) comes in various sizes, there are huge ones and small ones.
I used half of one small one , covered the unused half with cling film and stored in the vegetable bin of the fridge and it stayed fresh for almost 2 weeks. Peel and remove the seedy core and cut into tiny cubes.
I like my kandhi ,quite sweet but different taste buds prefer different tastes so taste and add or reduce the amount of sugar to suit your taste.
|Fufoo ( Winter Melon)|
|Cut into tiny cubes|
Recipe : Fufoo Kandhi ( Winter Melon soup)
about 225g finely chopped Winter melon / Fufoo ( thats about 2 cups)
150g- 175g sugar
3" pandan leaf cut into strips and knotted ( makes it easier to fish it out later once its done its job)
6 cardamon pods, ends snipped
2" piece cinnamon
1 1/2 - 2 tbsp corn flour
2 1/2 cups water
100 ml canned or packed coconut milk
2 tbsp rose water or a few drops rose essence
Heat a pan of water , bring to boil. Add the chopped winter melon and cook for 2 minutes . I do mean 2 minutes not more than that. This is done to remove a slight bitter taste thats found in the melon. Remove rinse under tap water and drain in colander. Set a side.
In a small sauce pan, (one that will hold about 4 cups of liquid), add 2 1/2 cups water along with cardamon pods, cinnamon, sugar ( add about 150g first then taste and add some more later )and pandan leaf. Bring to a slow simmer, stir to dissolve the sugar . Remove 1/4 cup of the liquid. Add the cooked winter melon/fufoo and simmer for 5- 10 minutes.
Stir in corn flour to the 1/4 cup sugar syrup you removed from the pan stir to make corn starch and add this after 10 minutes to pan. Stir to thicken. Takes about 2 minutes, Taste adjust sugar to your taste. Stir in coconut milk cook 1 minute over a low heat and finally stir in rose water. Switch off.
Cool and serve lukewarm. You can chill and serve this as well.