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This traditional Maldivian Foni Boakiba is a delightful sweet semolina cake, rich with coconut and plump raisins. It's a simple yet exotic dessert, perfect for sharing with family and friends.
Lightly grease an 8-inch round baking dish with 1 tablespoon of ghee or butter. Set aside.
In a large bowl, combine the fine semolina, grated fresh coconut, granulated sugar, raisins, and cardamom powder. Mix well until all ingredients are evenly distributed.
Pour in the full-fat coconut milk and mix thoroughly until a thick batter forms. Ensure there are no dry pockets of semolina.
Transfer the batter into the prepared baking dish and spread it evenly. Gently press down the surface with a spoon to make it smooth.
Bake at 350°F/175°C for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the Foni Boakiba from the oven and brush the remaining 1 tablespoon of ghee or butter over the hot surface. This adds shine and flavor.
Allow the cake to cool in the dish for at least 15 minutes before slicing and serving. This helps it set and makes it easier to cut.
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