Aveli
Aveli is special food for Maldivians as its eaten on several festivals such as Eid, Maahefun, and family get together. Aveli is a sweet dish which is usually served with Maldivian dried fish (Valhomas) or Fried fish (Kulhi mas). It is a dish that balances the sweetness from the sugar and banana. Desiccated coconut in the dish give the crunchiness that make the dish perfect. This is recipe that I have learned from my Mother like many of the Maldivian dishes. 


Ingredients:
  • 2 ½ cups aveli
  • 5 ripe bananas
  • ½ cup sugar (or to taste)
  • 2/3 cup grated coconut
Instructions:
  1. Heat up a pan, and once it’s well heated, add the aveli and dry roast it on medium heat until the aveli takes on a light golden colour. There’s going to be a nice smell too. When the aveli turns golden, remove from the pan and set aside so that it can cool down a bit.
  2. Peel the bananas, put them in a bowl, add the sugar, and using your fingers mash them together until well combined and there are no overly large banana chunks. 
  3. Then add the grated coconut to the banana sugar mixture and mix well again.
  4. Finally add the aveli and mix. When you mix in the aveli try to do it lightly so that the mixture can retain some of the aveli crunch. To serve, you can make balls fromt the mixture by lightly rolling them using your palms or you can just serve it in a bowl.

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