Banbukeyo Kandhi ( Sweet breadfruit pudding)

I love making Kandhi, a sweet dessert, more like a sweet soup using local produce such as winter melon, pumpkin, plantains and even breadfruit and sago.  I didn't know breadfruit can also be used to make kandhi until I came across the name in an essay about food found in an old Faiythoora  ( a local magazine based on local writings). 

So when I saw the mention of breadfruit kandhi, I jumped at the chance to try and make it. I used storebought ground rice ( you can grind your own or use cornflour instead).  

First, you have to cut and core the breadfruit and cut it into small cubes. 

I used only 1/4 of the breadfruit, which was a fairly big one, freezed the remaining pieces in the freezer, if freezing use within a week or two as the flavor does disappear and they become slightly soggy when defrosted but are great in curries and rice ( check my Maldivian recipes for lots of breadfruit recipes).

Once you have cut them into small cubes, cook in water until the breadfruit pieces are tender but not mushy. Remove and drain. 

Then a sugar syrup is prepared once the sugar dissolved, the breadfruit is added and then ground rice. Once the mixture starts to thicken add coconut milk and rose water.  

Cool and serve warm or chill after cooling.  

Yield: 4-6

Author: Nammi

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Banbukeyo Kandhi (breadfruit dessert)

Ingredients

• 225g-230g breadfruit, cut into tiny cubes
• 1 cup sugar
• 3 cups water ( plus extra to cook the breadfruit)
• 4 tbsp  fine ground rice( I used store-bought)
• 1/2 cup coconut milk ( thick milk if using fresh or straight from the store-bought packet/tin)
• 1/4 cup water to make the slurry
• 1" piece cinnamon
• 4 pods cardamon, ends snipped off and left whole
• 12-inch pandan leaf,  stripped and tied into a knot.
• 2 tbsp rose water

Instructions

1. Bring a large pan of water to boil, and add the breadfruit pieces once it starts to boil. Let it cook until the breadfruit is tender.
2. Drain and set aside.
3. Take a large saucepan, and fill it with 3 cups water, and sugar along with pandan leaf, cardamon, and cinnamon stick. Place on medium heat and stir to dissolve. 
4. Once the sugar has dissolved, add the breadfruit and simmer for a few minutes. 
5. Mix the rice flour with the 1/4 cup water and stir this into the mixture. Stir now and then to prevent the mixture from clumping but don't step away from the pot.  
6. Once the mixture has thickened slightly ( like a thick soup, add coconut milk and simmer on low heat for another 5 minutes, stirring occasionally.
7. Add rose water and switch off. Leave to cool. Serve warm, at room temperature or chilled. 
8. Note: the mixture will thicken as it cools, it is usually served in bowls or in cups and enjoyed as a thick soup.

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