Kitchen Recipe
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Sri Lankan Naran Kavum
Bite-sized, deep-fried sweets containing a sweet, spiced coconut and jaggery center (pani pol) encased in a crispy rice flour batter.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 20
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 20 servings
- freshly grated coconut
- kithul jaggery
- cardamom
- rice flour
- coconut milk
- turmeric
- salt
- oil for frying
Equipment
- Frying pan
- Deep fryer
Instructions
- 1
Make Filling
Melt jaggery in a pan. Add grated coconut and cardamom. Cook until it forms a sticky mixture (pani pol). Let cool.
- 2
Shape
Roll the sweet coconut mixture into small, marble-sized balls.
- 3
Make Batter
Whisk rice flour, coconut milk, a pinch of turmeric, and salt into a smooth, thin batter.
- 4
Coat & Fry
Dip the coconut balls into the batter and drop carefully into hot oil. Fry until the batter is crispy and golden.
Cooking Tips
- Ensure the coconut filling is tightly rolled and sticky, otherwise it will fall apart in the hot oil.
- The turmeric in the batter is purely for visual appeal, giving the kavum a beautiful golden color resembling small oranges ('naran').
Variations
- Mung Naran Kavum: Add roasted mung bean flour into the coconut filling for extra flavor.
Chef's Notes & Storage
- A much easier alternative to making Konda Kavum, yet equally delicious.
Nutrition Estimate
120 calories · 1g protein · 18g carbs · 5g fat · 1g fiber per serving
