Kitchen Recipe
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Sri Lankan Mung Kavum
Diamond-shaped sweets made from roasted mung bean flour and rice flour mixed with kithul treacle, coated in a light batter and deep-fried.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Servings
- 20
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 20 servings
- mung bean flour (roasted green gram flour)
- rice flour
- kithul treacle
- cardamom
- coconut milk
- turmeric
- salt
- oil for frying
Equipment
- Heavy-bottomed pan
- Flat board
- Deep fryer
Instructions
- 1
Make Dough
Boil kithul treacle. Add roasted mung bean flour, a little rice flour, and cardamom. Mix into a thick, sticky dough.
- 2
Shape
Flatten the dough onto a board and cut into diamond shapes.
- 3
Make Batter
Make a thin batter using rice flour, coconut milk, a pinch of turmeric (for a golden color), and salt.
- 4
Fry
Dip the diamond shapes into the batter and deep fry until the outer coating is crispy and golden.
Cooking Tips
- The mung bean flour must be well-roasted before making the dough, or the kavum will taste raw.
- The batter coating should be very thin — it's just there to provide a crispy shell and prevent the sweet dough from burning in the oil.
Variations
- No-Batter Mung Kavum: Some prefer eating the sweet dough without the fried batter coating (essentially eating it like Aluwa).
Chef's Notes & Storage
- A highly nutritious sweet, as mung beans are packed with protein.
Nutrition Estimate
150 calories · 4g protein · 28g carbs · 3g fat · 2g fiber per serving
