Pana Kavum, most famous Kavum in Sri Lankan History
In the olden days, Pana Kavum was considered one of the most famous Kavum in villages. Today, it is known by many names such as Seeni Bello and Seeni Murukku but in the olden days, it was known as Pana Kavum. This is a tasty sweet for afternoon teatime or festive occasions. It only takes 10 minutes to make this.
Although many people today add Butter when making this, this type of Rasa Kawili does not require any Butter. Villagers made this using basic ingredients they had at home and almost always it was common ingredients such as Flour and Salt.
In olden days, villagers would mix Wheat Flour with Rice Flour to make this. In this recipe however, we do not add any Rice Flour.
If you like more traditional sweets from Sri Lankan history, check out my Seeni Pittu or my Pusnambu for Breakfast recipes.
Ingredients
- 500g of All Purpose Flour
- Thickened Coconut Milk from 1 Coconut
- 1 Egg
- Salt
- Some Turmeric Powder
- Some Cumin Seeds
- 100g of Sugar
Instructions
- Add 500g of All Purpose Flour into a bowl.
- Add thickened Coconut Milk from 1 Coconut into a separate bowl.
- Add 1 Egg into the Coconut Milk bowl.
- Add some Salt.
- Add some Turmeric Powder.
- Mix the ingredients in the Coconut Milk bowl together thoroughly.
- Now a little bit of this mixture into the Flour mixture.
- Add some Cumin Seeds.
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Mix the Flour mixture and form the dough while adding the Coconut Milk mixture, a little at a time.
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After forming the dough, break the dough into smaller balls of dough.
- Now use a folk and press down on each dough ball and stretch it to form a long comb pattern.
- Then roll it from the other side so that the comb pattern is facing outwards.
- Deep fry each of the Pana Kavum over medium heat until it turns a golden color (do not use high heat).
- After frying, add the Pana Kavum to a bowl.
- Heat 1 cup of Water in a saucepan over medium heat.
- Add 100g of Sugar.
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Stir frequently until all of the Sugar has melted.
- Now let the Sugar Syrup cool slightly and then pour it over the Pana Kavum.
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Mix the Pana Kavum with the Sugar syrup.
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