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Maldivian Kiru Folhi Recipe

Maldivian Kiru Folhi
How to make Maldivian Kiru Folhi

Made with coconut crepe cannoli, berry compote, cardamom and rosewater cremeux, this crepe is Maldivian traditional pudding like dessert.

  • Total Cook Time 25 mins
  • Prep Time 15 mins
  • Cook Time 10 mins
  • Recipe Servings1
  • Easy

Ingredients of Maldivian Kiru Folhi

  • For folhi (crepes)
  • 50 gram All Purpose Flour
  • 30 ml Coconut Milk
  • 50 ml Full Cream Milk
  • 2 gram Salt
  • 10 gram Sugar
  • 10 gram Butter
  • For Filling
  • 50 gram Fresh Coconut
  • 40 gram Jaggery
  • 03 gram Pandan Leaves
  • 02 gram Cardamon Powder
  • 01 gram Cinnamon Powder
  • Rose Cremex
  • 50 gram Pastry Cream
  • 50 gram Sweet Whipped Cream
  • 10 ml Rose Syrup
  • 15 ml Coconut Milk

How to Make Maldivian Kiru Folhi

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For Preparing Rose Cremex

Place all the ingredients in a bowl and with the help of hand blender whip it, keep it in chiller, take a spoon and scoop it out.

For Berry Compote

Place the all the berries in a saucepan. Add the sugar and juice or water. Bring to a boil. Reduce the heat to low and simmer until the strawberries are all soft

For Crepes

Take a bowl, put the flour in it, add salt and sugar and mix it well, slowly pour the both milk, whisk and mix it well until it gets smooth.
Heat a pan, add butter, check the temperature of pan, when it gets moderate hot, pour the batter, and make a crepe of it.
Keep aside and let it cool.

For Folhi (Crepe) Filling

Heat a pan and put jaggery in it, make a thin caramel of it and pandan leaves, cardamon and cinnamon powder, add fresh desiccated coconut and mix it well.
Cool it and make finger shape size of mixture.
Flattened the crepes and place the mixture on it, roll it like cannoli.
Add coconut milk to make it smoother.
With the help of piping bag, pipe it on a soup bowl like Island shapes.
Serve and enjoy!
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