Komala Watan, how to make these traditional Sri Lankan sweet
Komala Watan is a sweet and moist Rasa Kavili originating from the North Western Province (Wayamba) area. It is a type of traditional Kavum that Sri Lankans make for Sri Lankan New Year. This sweet is also known as Komala Wata and Komala Watam.
Some might be wondering if this is like Narang Kavum. No, it is made by combing 2 parts which is the Pol Pani filling and the Kavum batter. Traditionally, great grandparents would get together with their granddaughters for Sri Lankan New Year and make this Kavum together. The spirals that you make when you fry this is called Komala Rekha in Sinhala which is a different shape than regular Kavum.
Sri Lankans feel that Sri Lankan New Year is like a new Prince coming that will bring prosperity to all. These Rasa Kavili is made in honor of the New Year's Prince.
Ingredients
For the Pani Pol Filling
- 150g of Sugar
- 1 grated Coconut
- Some toasted Cumin Seeds
- Salt
For the Komala Watan Kavum
- 150g of Sugar
- Salt
- 200g of Rice Flour
- 150g of All Purpose Flour
- Toasted crushed Fennel Seeds
- 1 cup of thickened Coconut Milk
Instructions
For the Pani Pol Filling
- Heat a saucepan over medium heat.
- Add 1.5 tbsp of the 150g of Sugar.
- When the Sugar starts turning dark brown, add half a cup of Water.
- Add the remaining Sugar.
- Add another half a cup of Water.
- Stir frequently until all of the Sugar has melted.
- Add 1 grated Coconut.
- Add some toasted Cumin Seeds.
- Add some Salt.
- Mix everything together thoroughly.
- Keep cooking and stirring frequently until it is thick and has a heavy spoon feel.
- After cooking, add this Pol Pani mixture into a bowl.
- Let it cool down a bit and then shape it into ball shapes using your hands.
For the Komala Watan Kavum
- Heat a saucepan over medium heat.
- Add 1.5 tbsp of the 150g of Sugar.
- When the Sugar starts turning dark brown, add 1 cup of Water.
- Add the remaining Sugar.
- Stir frequently until all of the Sugar has melted.
- Add some Salt.
- Keep stirring frequently until the mixture has thickened and then take it off the stove.
- Let this mixture cool down.
- After it cools down, add 200g of Rice Flour.
- Add 150g of All Purpose Flour.
- Add some toasted crushed Fennel Seeds.
- Mix everything together using a spoon until you get a paste like consistency.
- Now add 1 cup of thickened Coconut Milk, a little at a time, while mixing until you get a batter that is not too thick and not too runny.
- Heat some Oil in a saucepan for frying.
- Add one of the Pani Pol balls into the Kavum mixture.
- Using a ladle, scoop the Pani Pol ball along with the Kavum mixture.
- Carefully pour the Pani Pol ball into the hot frying Oil along with the Kavum mixture in a circle pattern so that the Kavum mixture forms a spiral like shape around the Pani Pol ball.
- Use the ladle to baste some of the hot frying Oil over the top of the Komala Watan Kavum that is being fried.
- Cook both sides until it is a golden color.
- Repeat this frying process for the rest of the Pani Pol and Kavum mixture.
Photos
