Huni Hakuru

Prepare the Ingredients

If using fresh coconut, grate it finely. If using desiccated coconut, ensure it is soft and moist.

Cook the Mixture

In a medium-sized pan, add the grated coconut, jaggery, and water.

Cook over medium heat, stirring continuously to prevent sticking or burning.

Add the ground cardamom, ground cinnamon, and a pinch of salt.

Simmer

Continue to cook, stirring frequently, until the mixture thickens and the jaggery has fully dissolved.

The mixture should have a sticky consistency. It usually takes about 10-15 minutes.

Cool and Store

Once thickened, remove from heat and let it cool completely.

Transfer the Huni Hakuru to a clean jar or container and store it in a cool place.

Serving Suggestions

Huni Hakuru can be used as a filling for various Maldivian pastries or eaten as a sweet treat on its own.

It pairs well with tea or can be served alongside traditional Maldivian dishes.