Jasmine Water


I remember when I was small, my maternal grandfather would sometimes come home   from the mosque, I think it was during evening or early morning prayers, his handkerchief filled with jasmine buds. We used to put them in our cupboards to let  the flowers perfume our clothes. I love the smell of his handkerchief, he always had this big handkerchiefs that  he would keep rolling around his hand  and then again unroll it again.
Anyway , these jasmine buds are not only used to perfume the washed and pressed clothes but also to make jasmine water. Like rose water and orange blossom water is used in the middle east, here in Maldives Jasmine water plays a very large role in sweet dishes.  I recently got some  jasmine buds  and I used it to make some jasmine water. Its this jasmine water that is used along  with rose water to make most of the sweet dishes.  The jasmine water is usually used as a base liquid to make the sweet dish , while the rose water is added to finish  it off. Pandan leaf and spices such as cinnamon and cardamon are also used when making sweet dishes.

Recipe : Jasmine water (Maafen)

about 1.5 litres of water
1/2- 1 cup of   jasmine buds

Lay a handkerchief or a clean kitchen cloth on a table and place the jasmine buds on it and leave them to open.  Once they open , traditionally these are carefully placed flower side down  on the water, but I am not that patient so I just  strew them on top . Cover and leave it over night.

The next morning strain the water through a fine mesh sieve or place a clean cloth over  a sieve and strain.

Pour the water into a clean bottle and store in the fridge till needed. Will keep well for a month or two.



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