|Mung Guli (A Sri Lankan Traditional Sweet)|
Mung Guli is a traditional Sri Lankan sweet which is almost similar to Mung Kavum. Both are almost similar, mung kavum is diamond in shape where mung guli shape is a ball. In April we celebrate New Year in Sri Lanka and this is the time where most of the authentic sweets come into the dining table.
Among many other sweets, Mung guli is one of the easiest sweets which anyone can try at home. Chances are very low for a failed cooking attempt. So, it is one of my favorites too. Anyway, these are some captures from Mung Guli cooked by one of my aunties. She is an expert on Sri Lankan sweets which I ask recipes from her time to time.
Mung guli is basically cooked with rice flour and mung beans flour, so the taste includes flavors of mung beans. The outer layer is bit hard or crispy where inside is like melting in the mouth.
If you are looking for Avurudu recipes (New Year recipes), then here is a recipe for you. Try mung guli for this New Year and let me know how the outcome is.
Ingredients (yield about 30 pieces)
1 ½ cup Mung flour
½ cup Rice Flour
3-4 tbspn mung beans
2 cups Treacle (If Treacle is not available, you can use jaggary )
1 tbspn butter (optional)
Oil for deep frying
For the Batter
½ cup rice flour
1 cup thick coconut milk
¼ tsp turmeric powder
Salt to taste
1 Egg (optional)
If you use Mung beans & rice to make flour, first you need to soak them over night. Then drain & grind until fine. Prepare your flour before start making mung guli.
Also wash, drain and dry roast mung beans. Grind them into coarse flour which has small pieces of mung beans.
Once flour is ready,
Mix rice flour and mung flour together. Also add the coarse mung flour to the mix.
Now we need to heat treacle.
If you don’t have treacle, you can use jaggery or Palm sugar as alternatives.
I sliced jaggery for small pieces before using. Use about 1 cup of sliced jaggery.
Heat a pan and add treacle. Heat it until treacle is boiled.
If you use jaggery, add about 1 cup water together with jaggery & make them boil until the mix is thick and in a consistency of treacle.
Then gradually add flour mix. Stir well until it becomes a mixture similar to a dough. If the mix is so soft, add some flour. If it is so hard, add more treacle.
Once all are mixed well, add butter & mix.(butter is an optional)
Remove the mix from the heat.
Once the mix is bit cool, use a small amount of the mix and make balls.
Mix all the ingredients listed above for batter, and prepare a batter while adding coconut milk gradually.
Deep frying Mung Guli
Heat oil in a pan for deep frying.
Take a ball which we prepared before, dip & cover with the batter.
Deep fry it.
Continue the same procedure with all the balls.
Now Mung Guli is ready to serve.
Enjoy this recipe for the New Year with your family and friends.
Thank you for sharing the recipe!! My aththamma used to make those for sinhala awurudu. she used some little jaggary chunks too for the crunchy taste
Thank you for the recipe!! My aththamma used to make them for sinhala awurudu. I remember that she used little jaggary chunks to get the crunchiness
thanks Praveena for the comment.I can imagine the taste with jaggary chunks inside these…
Thank you so much for the recipe. This looks very yummy.
Yummy and sweetish snack……….. 🙂
I like the filling very much. So usually I gently peel the flour coating and eat the inside. Oh-so good.
Thank you Amila for the lovely recipes! I will try these tomorrow!
Glad you find these helpful.Happy New Year!