2 ways of making Bakini Kavum, the Kavum that looks like a Flower
Bakini Kavum is a sweet Kavum that is covered in Sago and then fried. This type of Kavum is very simple and easy to make. Bakini Kavum is made from the same mixture as Athirasa Kavum. In olden days, this was one of the most important Kavum on the sweets table.
The reason it is called Bakini Kavum is because it looks like a Bakini Flower in Sri Lanka. There is even a popular old song called "Bakini Gahe Bakini Malin" in Sri Lanka where these Bakini Flowers are mentioned.
We're showing you 2 ways of making this Bakini Kavum. The first way is the traditional method and the second way is Mom's special way that she likes to call Pani Pol Bakini because it contains a sweet Coconut filling. My mom's version is similar to making Narang Kavum.
You can add any type of syrup to make this Bakini Kavum such as Kithul Treacle, Coconut Treacle, melted Jaggery, or a simple caramelized Sugar syrup.
If you like these type of unique traditional Kavum (Oil Cakes), you might be interested in trying my Madu Kavum and my Handi Kavum recipes.
Ingredients
Traditional Bakini
- 250g of Rice Flour
- Toasted Cumin Seeds
- Toasted Broken Rice
- Kithul Treacle, melted Jaggery, or Caramelized Sugar
- 200g of Sago
My Mom's Special Bakini
- 100g of Rice Flour
- Turmeric Powder
- Salt
- Thick Coconut Milk
- 200g of Sago
- 150g of Sugar
- 1 grated Coconut
- Some toasted Cumin Seeds
For Caramelized Sugar
- 150g of Sugar
- Salt
Instructions
Traditional Bakini
- Add 250g of Rice Flour into a bowl.
- Add some toasted Cumin Seeds.
- Add some toasted Broken Rice.
- Add either Kithul Treacle, melted Jaggery, or caramelized Sugar, a little at a time while mixing and forming the dough.
- After forming the dough, break the dough into smaller ball shapes.
- Coat each of the pieces in Sago and flatten slightly.
- Press each of the pieces in your hand to ensure that the Sago is tightly packed and won't come apart when frying.
- Fry each of the Bakini over medium heat.
My Mom's Special Bakini
- Add 100g of Rice Flour into a bowl.
- Add some Turmeric Powder.
- Add some Salt.
- Add Thick Coconut Milk, a little at a time, while mixing and forming a batter.
- Dip each of the Pani Pol in this batter.
- Then dip each of the Bakini in Sago.
- Fry each of the Bakini over medium heat.
For the Pol Pani
- 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 Caramelized Sugar
- 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.
Photos
