mung kavum Recipe

10 months ago 29

Mung Kavum recipe is one of the easiest recipes to make and no avurudu table is complete without mung kavum � mung kavum Recipe Read More �

Mung Kavum recipe is one of the easiest recipes to make and no avurudu table is complete without mung kavum on the table. It is crispy on the outside with the batter and gooey and soft on the inside.

mung kavum Recipe

As a kid growing up I never liked mung kavum, I always opted for the kokis or the konde kavum because they are delicious!!!!! but when I started trialling all the mung kavum recipe versions, I just got obsessed over it. Honestly, when they are made freshly they taste so good, you obviously can keep them for about 1 week, but nothing beats when it freshly comes out of the oil.

Mung Kavum

mung kavum ingredients

These ingredients are the staple in making mung kavum and Nothing can be substituted. The coconut treacle can be substituted with water and sugar but then again all ratios will change in other ingredients, so for that purpose please stick to the below ingredients and quantities.

Mung Kavum Ingredients

how to make mung kavum

Mung Kavum

Making mung kavum is very easy but it�s a 2 step process. it is the same process as making Kiri aluwa which is the first step then the second step is making a batter and frying it.
The trick when making the interior of the mung kavum is getting the correct consistency. I would rather make it a bit soggy because it hardens over time, but if you make it too hard it will be like a rock in 2 days. so getting the correct consistency in the mix is very important

The batter is very similar to the kokis batter, the main important part is, that it needs to stick to the mung kavum pieces. so making it a thick batter is important so you will have a good coating

The Essential Equipment Needed mung kavum

Thachchiya BoardRubber scraper

What To Serve With mung kavum

Kokis konda kavum Aasmi Pani walalu Kiri aluwa Buttercake

How To Store mung kavum

I believe any sweet made the day before really tastes better, but obviously, it is very hard to make around 7-8 kavili the day before. In an air-tight container, the mung kavum can be kept for up to 5 days. But when I make mung kavum I make it 2-3 days in advance and store them in an airtight container

Do the brand of rice flour and coconut treacle important

I firmly believe it is. Because some flour and treacle brands use very poor quality ingredients and add so much water as a result, the end product comes out like rocks. I have experienced it first hand using different brands and doing the same recipe. It is quite important to use good brands, I have listed down the brands I use for each ingredient.

Ingredients for mung kavum

You can also check my other Avurudu recipes here

Step By Step Guide On How To Make

Mung Kavum Recipe

Course Dessert

Cuisine Sri Lankan

Keyword Mung Kavum Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings pieces

Calories 161kcal

Author Rachi

Equipment

Thachchiya

Ingredients

100 g Mung Flour140 g Rice flour 50 g Plain flour315 g Treacle 1 tbsp Coconut Oil

Coating

200 g Rice flour30 g Plain flour 1/2 tsp Turmeric powder1/4 tsp Salt350-380 ml water

Instructions

Mung Kavum interior

In a medium-size pan (preferable a thachchiya) Roast the rice flour slightly 4-5 minutes. let it cool down

Then into the same pan add the all purpose flour and roast it slightly 3-4 minutes. Let it cool down

Then sieve the rice flour, plain flour separately 3 times and mix it togeather in a medium-size bowl. Into the same bowl add sieved Mung flour. Mix all 3 flours together.

Into the same pan add the coconut treacle and let it come to a boil don't let it reduce too much, just until boiling point.

Take out 3 tablespoons of treacle from the pan and add 3 tbsp of hot water to replace the treacle taken out. ( You might need this later on, which is explained further down in the recipe)

Reduce the flame to low. Then add the flour mixture 1 tablespoon at a time

Sometimes you will not need the whole flour mix that was made, so if it is too much don't add it all in, although the recipe states. there will be a point the mixture will be hard and it is hard to stir, at that point stop adding in the flour mix.

( My mix in the video was too hard, so I added in some coconut treacle that I kept aside to bring it to a softer consistency)

Switch off the fire and add in the coocnut oil and mix well this will help in moulding the mix

Brush coconut oil onto a board and mould the mixture using a ribber scraper and a rolling pin. It should resemble a square sheet that is 1/2 cm thick

Apply Coconut oil on the top as well. When using a rolling pin, add coconut oil as it is very sticky.

Once moulded, dust a bit of rice flour on the top. let it cool down slightly before cutting. Then cut diamond shapes as per the video

let the mix cool down fully before the next step

The mung kavum pieces need to be fully cool down before frying

Mung kavum batter

In a medium size bowl, add in all the dry ingredients and then add the water little by little, until it becomes a thick batter

Heat a pan with coconut or sunflower oil ( enough oil to deep fry) on a low to medium heat .Plunge the mung kavum pieces into the batter and then into the oil straightaway

Fry until crispy and the batter is cooked, drain the oil on a wire rack