Get a couple of screwpine ("Kashi-keyo" in Maldives' mother tongue) as the seed is thick and the flesh surrounding it is thin.
Strip the skin in a way that peels off the flesh into thin slices.
Put the slices into a mixer and grind to a paste, the objective being to ensure the juice is extracted to a level where it easily gives off its taste.
Put the paste into a pot, add water, add pandan leaves ("Raanbaa faiy") and cook for around 10 minutes.
When the screwpine slices appear "soft", it will ensure that the taste is extracted.
Add sugar and cook for five minutes.
Add jasmine flavored water and cook for three minutes.
Now it is ready to be consumed but before that, strain the broth-like screwpine juice so that the fine "hairs" of the husk are removed and the juice is smooth.
Drink hot or chilled depending on your personal preference.
In my personal experience, it is awesome when accompanied by eating authentic Maldives' snacks ("hedhikaa").
While screwpine, native to Southeast Asia, is primarily known for its culinary uses, it also offers several potential health benefits as it contributes to anti-inflammatory effects, has antimicrobial properties, and anti-diabetic effects, and is good for digestive health and stress relief and relaxation.
It also has antioxidant properties, helps in improved digestion, can relieve pain, and boost the immune system.
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