Rice, the major staple food in most Maldivian households, is usually cooked and served with Garudiya (Tuna Fish soup). Here are some of the speciality cuisines.Rice, the major staple food in most Maldivian households, is usually cooked and served with Garudiya (Tuna Fish soup). Here are some of the speciality cuisines.

 

Bocholhi Made of rice flour, coconut - semi-firm and coconut palm syrup bymixing all the ingredients until freed from lump and cooked over a moderateheat until the mixture is thickened.Godhan Furhu Boa Folhi Made of flour, coconut - semi-hard, eggs, coconutcream, jasmine water, coconut palm syrup, cinnamon powder, cardamompowder and oil by mixing all the ingredients apart from the oil together.' Han'dulu Furhu Kubus Made of Patna Rice, coconut - semi-firm, coconut palmsyrup, caster sugar, banana leaf by cooking over a moderate heat the gratedcoconut, palm sugar and caster sugar until the mixture has thickened.Placed coconut fibres and coconut shells and burned them in the dug hole andremoved the charcoals.Placed the charcoals and coconut fibres and coconut shells over it and burnedthe coconut fibres and shells for half an hour.Maliku Bonda Huni Folhi Made of Patna Rice flour, coconut - semi-hard,coconut palm syrup by cooking all the ingredients over a moderate heat in athick-bottomed pan stirring continuously.Thela Kubus Made of Patna Rice flour, coconut palm syrup, eggs and coconutoil by whisking the egg and the syrup and added in the rice flour and beatenfurther.