Sri Lankan Sweets

Mung-Ata Kavum

posted Apr 1, 2013, 6:34 PM by Sri Lankan Food Recipes   [ updated Apr 1, 2013, 8:53 PM ]

Ingredients – [35 – 40]

 400  g  Rice flour
 400  g  Roasted mung-ata flour
 1.5  cups  Honey ( Coconut or Kithul Treacle)
 5  cups  Sugar
     Oil for frying

For the Batter

 1    Egg
 200  g  Rice flour
 200  ml  Mild
 1  tablespoon  Salt


Put honey and sugar in a pan and cook over the fire until it boils stirring constantly.
Add rice flour and roasted mung-ata flour gradually, stirring the mixture until the flour is cooked and the mixture thickens.
Add more honey if necessary to make mixture pliable.
Take the pan off the fire and turn the mixture into a board very lightly greased to be not more than ¼” in thickness.
Pour 2 cups of water in to the pan into the pan in which the mixture was cooked.
Place the pan back again over the fire and cook until the left over mixture turns in to starch.
Allow it to cool and use it to knead the mixture on the board until it is soft and smooth enough to b rolled out on the board.
Flatten the mixture and cut it to diamond shape pieces.
Dip the pieces in the batter and fry in boiling oil.
A little rice flour should be sprinkled on the board before starting to flatten out the mixture to avoid the mixture pasting onto the board. 
After flattening out dust a little rice flour on the surface too.

How to prepare Roasted Mung-ata Flour

Wash and dry the Mung-ata.
Place a pan over the fire and put the Mung-ata when it is heated.
Constantly stir  the Mung-ata until roasted nicely.
Take it off the fire and pound it.
Sieve the flour.


Place the flour in a bowl and add little bit of  milk at and mix well.
Beat the Egg and add it to the mixture.
Add salt and remaining milk until a consistency is formed which will coat the back of the spoon.


posted Apr 1, 2013, 5:44 PM by Sri Lankan Food Recipes   [ updated Apr 8, 2013, 7:36 PM ]

Ingredients – [35 – 40]

 5000  g  Rice soaked and pounded and sieved well or
 60  g  Small pieces of rice roasted well
 500  ml  Coconut or Kithul Treacle
 1  bottle  Coconut oil
 2  teaspoon  Cardamoms



Boil the Treacle and then add rice flour and small pieces of roasted rice until a stuff mixture is formed. Continue to cook in very low flame .

Mix well until the mixture form into a ball. 
Pour into a lightly oiled board and allow it to cool.

Add 2 cups of water to the used pan and boil until the left over mixture turns in to starch.
Use it to knead the stiff dough until very pliable and free from cracks.

Make small size balls and then form into small flat cakes dipping fingers into oil.

Fry in deep oil.

Drain off excess oil.


posted May 24, 2010, 8:32 PM by Sri Lankan Food Recipes   [ updated Nov 3, 2012, 8:16 PM ]

Ingredients - [8-10 Portions]

 225  g  Rice floor
 1  Cup  Thick coconut milk
 1  Cup  Light coconut milk
 1/2  Tablespoon  Salt
     Oil for frying
     A handful of “dhoul kurundu” leaves (cinnamon  leaves)

For the Syrup
 225  g  Sugar
 1/4  Cup  Water
     Essence of rose
     Pink coloring


Pound rice and sieve through a very fine sieve.
Add milk to flour very gradually and knead well with the hand. Then add salt.
Squeezed cinnamon leaves in a 1 cup of light coconut milk.
Add the leaf juice (strained) to the mixture to make the batter slimy.
The batter should be of a thick, slimy consistency.
Dilute with a little more coconut milk to get the consistency required for the batter.
Have ready a deep round-bottom pan about three-fourths full of boiling oil.
Take a spoonful of the batter and pour it through an Asmi spoon ( a large coconut shell spoon with a perforated bottom and an upright handle) into the boiling oil moving the spoon round and in all directions until a complete network is formed.
Release the edges with an oil spoon , fold over to form a semi-circle and press the edges together.
Turn over and fry the other side.
Drain on paper.
The Asmis should be put away for a day or two and then fried again to make Asim light and crisp.
Then decorate the top of the Asimis with thickened syrup pouring it in a zigzag design.

To prepare the syrup

Put the sugar and water in a saucepan and thicken it over the fire.
Flavor with rose and color it pink with a few drops of coloring.
Pour it over the Asmis before it hardens.


posted May 24, 2010, 2:24 AM by Sri Lankan Food Recipes   [ updated Aug 30, 2010, 3:17 AM ]


 800  g  Rice floor (i.e 800g raw rice pounded)
     Thick milk of 1 large coconut
 2    Eggs
 5-6  Desert Spoons  Salt Water
 3/4  Bottle  Coconut or Vegetable Oil

Sieve the rice floor (raw) well. Spread the salt water. Whisk the eggs and make the batter with eggs and the thick coconut milk to the consistency of a pan cake batter.
Heat the oil in frying pan with a rounded bottom. Dip the "Kokis" mould in it and heat it up. Then dip it in the batter. The very top should not be covered with the batter. Put it back to the oil pan. When half done, shake it off and deep fry one at a time. When fried, removed to a colander. Store in an air tight tin, or in an earthenware pot and cover the top of it.

Note: 'Kokis' can be made with steamed American floor. Steam the floor for about 45 minutes or more. Sieve and use 800g for the above recipe.



posted May 21, 2010, 5:24 PM by Sri Lankan Food Recipes   [ updated Aug 30, 2010, 12:44 AM ]


 1 1/2Kg  White rice floor (raw)
 American floor
 1 1/2 L
 Coconut honey
 250 or 374g  Sugar
 1/2L  Water
   Oil for frying


Soak the rice for about 3 to 4 hours. Pound and sieve with a very fine sieve. Put salt and knead the dough with the honey and add the sugar to make the mixture to a thick pan cake butter consistently by adding cold water. Leave for about 2 to 3 hours and cook Kavum in deep oil in a small frying pan.

Please see the preparation method for Konda Kavum
Note: It needs considerable practice to cook well-shaped Konda Kavum

Konda Kavum

posted May 21, 2010, 2:57 PM by Sri Lankan Food Recipes   [ updated Aug 30, 2010, 12:49 AM ]


 1  measure  Rice-floor
 1/4 measure  Coconut syrup
   Oil for frying


The floor must be very finely sieved. Put it into a ball add syrup and mix well together adding a little salt and little hot water, if the batter is too thick. If not sure of the consistency it is best to fry a Kavum and see whether it is right before adding the water. Keep ready a deep found-bottom pan of boiling coconut or vegetable oil. Pour spoonful of the batter and as it begins to fry and the centre rises pour in a little more batter into the centre and insert an ekel in the middle of the fritter, not allowing it to go through. Keep twisting the ekel round and round and at the same time splashing the boiling oil on the fritter using an oil spoon for the purpose. This is to produce the Konde (hair) Press round the base of the Konde with the spoon to get it in to the proper shape. The Kavum must have a nice brown colour when fried. Drain well

Note: It needs considerable practice to cook well-shaped Konda Kavum.

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