A refreshing Maldivian drink made from condensed milk, rose water, and crushed ice, flavored with cardamom and sometimes topped with basil seeds.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: tall glass
Garnishes: basil seeds on top, rose petal
Accompaniments: hedhikaa snacks
Instructions
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1
Soak basil seeds in water for fifteen minutes until they develop a gel-like coating.
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2
Combine condensed milk, cold water, rose water, and ground cardamom in a jug. Stir well until fully mixed.
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3
Add a pinch of salt to enhance the sweetness. Taste and adjust sugar if needed.
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4
Fill tall glasses with crushed ice. Pour the milk mixture over the ice.
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5
Top with soaked basil seeds which add a delightful textural pop to each sip.
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6
Stir gently and serve immediately. This drink is best consumed very cold.
Did You Know?
During Ramadan, Kiru Sarbat is the first thing many Maldivians drink to break their fast, as its sweetness provides instant energy after a day of fasting.
Chef's Notes
Equipment Tips
- blender or jug
- tall glasses
- spoon
Garnishing
basil seeds on top, rose petal
Accompaniments
hedhikaa snacks
The Story Behind Kiru Sarbat
Kiru Sarbat reflects the Arab influence on Maldivian cuisine, with rose water and cardamom connecting the islands to the wider Islamic culinary world. The drink became inseparable from Ramadan celebrations, where it serves as a gentle, sweet start to the evening meal after a long day of fasting. The addition of basil seeds is a uniquely Maldivian touch, adding texture and cooling properties to this beloved beverage.
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