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If using fresh coconut, grate it finely. If using desiccated coconut, ensure it is soft and moist.
In a medium-sized pan, add the grated coconut, jaggery, and water.
Cook over medium heat, stirring continuously to prevent sticking or burning.
Add the ground cardamom, ground cinnamon, and a pinch of salt.
Continue to cook, stirring frequently, until the mixture thickens and the jaggery has fully dissolved.
The mixture should have a sticky consistency. It usually takes about 10-15 minutes.
Once thickened, remove from heat and let it cool completely.
Transfer the Huni Hakuru to a clean jar or container and store it in a cool place.
Huni Hakuru can be used as a filling for various Maldivian pastries or eaten as a sweet treat on its own.
It pairs well with tea or can be served alongside traditional Maldivian dishes.
Enjoy your meal!