Mung Kavum is another favourite and a unique sweet of Sri Lanka. Usually eaten during New Year and special occasions. Mung Bean Flour, jugger, rice flour.
Ingredients
(for about 30 pieces, however quantity depend on the thickness & size of a piece)
1 ½ cup Green Mung flour
½ cup Rice Flour
About 2 cups Treacle (If Treacle is not available, use jaggary as I did)
Oil for deep frying
Batter
½ cup rice flour
1 cup coconut milk
¼ tsp turmeric powder
Salt to taste
Method
Preparing mung flour
Soak mung overnight then drain, dry it on a piece of paper towell really well before put it on a pan to dry roast. Once dry roast the mung into golden colour, leave it to a side to cool down. I like a little crunch inside my mung kavum. So i grind mine in two stages. Put the first 1/2 of mung into a grinder and grind as a fine powder. Grind other 1/2 as granules with small pieces. Mix both mung flour and rice flour together and keep it aside.
Preparing the mung kavum
Heat a flat pan, add about 1 cup water together with jaggery & make them boil. Allow it to become thick. It should be consistency of a thick syrup. Then gradually add Mung Beans & rice flour mix. Stir well until it makes even mixture similar to dough. If it is so soft, add some more flour. If it is to hard, add more treacle or bit water.
Once all mixture is mixed well remove the mix from the burner & flatten on a baking tray or a flat surface. Cut into small pieces, in my case rhombus shape. Allow them to cool & rest.
Preparing batter
Use the ingredients above for the batter.
Gradually add coconut milk to rice flour & make a thick batter.
Add turmeric powder & salt to taste.
Final step
Heat oil in a pan for deep frying.
Take a piece from the tray, dip & cover with the batter.
Deep fry it. Continue the same procedure with all the pieces.
Now Mung Kavum is ready to serve.
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