2 ways of making Mung Guli, Green Gram Sweet recipe

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2 ways of making Mung Guli, Green Gram Sweet recipe

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Mung Guli is a traditional sweet for Sinhala New Year made from Green Gram and Pani Pol filling that is covered by a Rice Flour batter and then deep fried. In this recipe, we're making it 2 ways which have a different texture of the Pani Pol filling. In the first way, we're using a coarsely blended Green Gram powder while in the second way, we're using soaked whole Green Gram.

Mung Guli looks like Narang Kavum because they both have the same round shape and similar Pol Pani filling (sweet Coconut filling). However, the difference is that the Mung Guli's main ingredient is Green Gram that is mixed with the Pol Pani filling which adds an extra depth of flavor.

Normally, when you make a Pani Pol filling, you must cook until all of the Water has evaporated and it is drier. However, for this Mung Guli, we need a filling that will stick together therefore we need a slightly moister Pani Pol filling.

Although we made this Pani Pol filling by adding Sugar, you can make it by using Kithul Treacle or even Jaggery.

Total Time: 30 minutes

Ingredients

First way of making Mung Guli

  • 400g of Green Gram
  • 125g of Sugar
  • 150g of grated Coconut
  • Cumin Seeds
  • Salt

Second way of making Mung Guli

  • 300g of Green Gram
  • 125g of Sugar
  • 150g of grated Coconut
  • Cumin Seeds
  • Salt

For the Batter

  • 100ml of thick Coconut Milk
  • 125g of Rice Flour
  • Salt
  • Turmeric Powder

Instructions

First way of making Mung Guli

  1. Wash 400g of Green Gram thoroughly.
  2. After letting it dry, toast the Green Gram in a saucepan over medium heat.
  3. Add 250g of the toasted Green Gram into a blender and blend coarsely.
  4. Now add the blended Green Gram into a saucepan.
  5. Add enough Water to cover the Green Gram and then bring to a boil.
  6. When it starts to boil, take it off the stove.
  7. Add 150g of the toasted Green Gram into a blender and blend into a powder.
  8. Heat a saucepan over medium heat.
  9. Add 1 tbsp of the 125g of Sugar.
  10. When the Sugar starts to brown, add 75ml of Water.
  11. Add the remaining Sugar.
  12. When the Sugar has melted and this mixture is bubbling, add 150g of grated Coconut.
  13. Add some Cumin Seeds.
  14. Stir this mixture frequently.
  15. Cook until this mixture has thickened.
  16. Now, add the boiled Green Gram.
  17. Add Salt to taste.
  18. Mix thoroughly.
  19. Cook while stirring frequently.
  20. After a couple of minutes of cooking, add the remaining 150g of toasted Green Gram Powder.
  21. When the mixture has thickened, is sticking together, and has a heavy feel to the spoon, take it off the stove.
  22. Once this mixture has cooled down a bit, scoop some of the mixture and shape it into a Mung Guli using your hands.
  23. Shape the remaining mixture making sure to wet your hands each time.
  24. Now take each of the Mung Guli and coat it with the batter in your hands.
  25. Deep fry each of the Mung Guli until it turns a golden color.

Second way of making Mung Guli

  1. Wash 300g of Green Gram thoroughly.
  2. Soak 250g of Green Gram for 8 to 10 hours.
  3. Then half boil the 250g of Green Gram.
  4. Toast the remaining 50g of Green Gram in a saucepan over medium heat.
  5. Now add the 50g of the toasted Green Gram into a blender and blend into a powder.
  6. Heat a saucepan over medium heat.
  7. Add 1 tbsp of the 125g of Sugar.
  8. When the Sugar starts to brown, add 75ml of Water.
  9. Add the remaining Sugar.
  10. When the Sugar has melted and this mixture is bubbling, add 150g of grated Coconut.
  11. Add some Cumin Seeds.
  12. Stir this mixture frequently.
  13. Cook until this mixture has thickened.
  14. After a couple of minutes of cooking, add the half boiled Green Gram.
  15. Mix everything together thoroughly.
  16. Add some Salt.
  17. Mix everything together thoroughly.
  18. Add the 50g of toasted Green Gram powder.
  19. Mix everything together thoroughly.
  20. Once this mixture has thickened, take it off the stove.
  21. Once this mixture has cooled down a bit, scoop some of the mixture and shape it into a Mung Guli using your hands.
  22. Now take each of the Mung Guli, dip and coat it in the batter.
  23. Deep fry each of the Mung Guli until it turns a golden color.

For the Batter

  1. Add 100ml of thick Coconut Milk into a bowl.
  2. Add 125g of Rice Flour.
  3. Add Salt to taste.
  4. Add some Turmeric Powder.
  5. Mix everything together thoroughly using your hands.

Photos

Mung Guli 2 Types Of Mung Guli Inside Of A Mung Guli 1 Inside Of A Mung Guli 2 Mung Guli

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