3 different styles of making traditional Mung Ata Kawum
Mung Ata Kawum are a popular sweet made from Green Gram Flour that is made for New Years and special occasions. In this recipe, we're making it in 3 different styles. Our ancestors made Mung Ata Kawum round shaped and in upcountry regions of Sri Lanka, they still do that to this day.
If you are making the Green Gram Flour for this recipe, you will want to blend it coarsely because it improves the texture when you bite into the Mung Ata Kawum.
In case the Green Gram mixture becomes hardened before you can shape it, you can heat some Water in the same saucepan you used to make the Sugar syrup. Then add the Water (only as much as you need) slowly while mixing to make the Green Gram mixture moist again.
Ingredients
- 1kg of Green Gram Flour
- 250g of Rice Flour
- 750g of Sugar
- Salt
For the Batter
- Coconut Milk from 1 Coconut
- 3 cups of Rice Flour
- Salt
- Turmeric Powder
Instructions
- Heat 3 tbsp of the 750g of Sugar in a saucepan over medium heat.
- When the Sugar starts to turn dark brown, add 1 cup of Water.
- When the Sugar has melted, add the remaining Sugar.
- Add some Salt.
- Stir frequently until all of the Sugar has melted and you get a syrup consistency.
- Add 1kg of Green Gram Flour into a bowl.
- Add 250g of Rice Flour.
- Mix these ingredients together thoroughly.
- While adding the Sugar syrup, a little at a time, mix thoroughly until you get a mixture that sticks together.
- Add the Coconut Milk from 1 Coconut into a bowl.
- Add 3 cups of Rice Flour into the bowl.
- Mix thoroughly using a spoon to form the batter.
- Add some Salt.
- Add a little bit of Turmeric Powder.
Roll Mung Ata Kawum
- Scoop some of the mixture into your hands and shape it into a roll that fits in your palm.
- Now flatten the roll in your palm.
- Dip the Mung Ata Kawum in the batter.
- Deep fry the Mung Ata Kawum.
Upcountry style Mung Ata Kawum
- Scoop some of the mixture into your hands and shape it into a ball that fits in your palm.
- Now flatten the ball in your palm.
- Dip the Mung Ata Kawum in the batter.
- Deep fry the Mung Ata Kawum.
Common style of Mung Ata Kawum
- Rub some Coconut Oil on a preparation board.
- Add the mixture on top of the preparation board.
- Flatten the mixture into a rectangular shape.
- Cut the mixture into smaller rectangles.
- Now cut each smaller rectangle at multiple 45 degree angles (so it's like Kiribath).
- Dip each of the pieces in the batter.
- Deep fry each of the Mung Kawum pieces.
Photos
