Mung Kavum is one of the traditional sweets from Sri Lanka which is mostly take place the dining table of New Year in April & other ceremonial events. Before cooking them, my idea was that it is not an easy to prepare sweet. This is my first time of cooking them & it was really easy. Mung Kavum is cooked with Mung Flour .(Green gram flour).I used store bought mung flour,so it was really easier to make them.Anyway I found this recipe from my Mother in Law as most of my Sri Lankan traditional recipes are from her.
Here is the recipe.
Ingredients (yield about 30 pieces; however quantity depend on the thickness & size of a piece)
1 ½ cup Mung flour
½ cup Rice Flour
About 2 cups Treacle (If Treacle is not available, use jaggary as I did)
1 tbspn butter
Oil for deep frying
Batter
½ cup rice flour
1 cup coconut milk
¼ tsp turmeric powder
Salt to taste
1 Egg is optional. But I didn’t use.
Method
Sift Mung flour & rice flour together. So that they will mix well.(However if you use Mung beans & rice to make flour, soak them over night, then drain & grind until fine)
Keep flour aside.
In Singapore I do not know where to buy Treacle. So I used jaggery as an alternative. (Palm sugar also can be a good alternative).I sliced jaggery for small pices before using. Use about 1 cup of sliced jaggery.
Heat a flat pan.
If you use treacle, pour it on to the pan & make to boil.I used jaggery,so I added about 1 cup water together with jaggery & make them boil & allowed to thicken a bit.
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 so hard, add more treacle or bit water. However above are the quantities I used last week & I didn’t face any problem.
Once all things are mixed well, add butter & mix.
Remove the mix from the burner & flatten on a baking tray or a flat tray.
Cut into small pieces.
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.
If you use store bought Mung Flour & Rice flour,it will only takes about 1 hour to prepare Mung Kavum with above quantities.
17 comments
This looks yummy..Delicious
Aarthi
Oh wow this is so different recipe…looks really good.
unique recipe…thnx for sharing
this z lovely…superb
very interesting recipe. thanks for adding my event to food blog events. looking forward to your entries
Nice recipe…
Looks superb, nice authentic one.
Yum. I love this traditional sweet, and as a matter of fact no festival is complete without these sweets. I thought Mung Kevum tastes a lot like what Sri Lankan Tamils call Payatham Paniyaram and the South Indian Suzhiyan, Susiyam, Sooyam etc. (though there are some differences in the ingredients). Thanks for posting this recipe. You got a lovely shape on them.
Never seen this sweet before….looks very interesting. Wish you a very happy New Year Amy! and look forward to many more yummy recipes 🙂
New to me. Looks delicious dear and healthy too.
Sounds very interesting ! Thanks for sharing
looks delicious and tempting clicks ….
As a Sri Lankan I appreciate your work to share Sri Lankan recipes among others…
VERY INTERESTING N LOVELY RECIPE!!
Erivum Puliyum
did you roast the flour?
Thank you so much for the detailed recipe. May God Bless You with more talent !
Hope you’ll try making Mung Kavum…