Ingredients
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**Narang Kavum**
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2 cups Freshly grated Coconut
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Mung Beans – ½ cup (toasted and broken into small pieces)
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1/3 cup Rice flour
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1/2 cup Kithul (Palm) treacle or Jaggery syrup
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1/2 cup Sugar
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Salt – A pinch
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Cardamom – 1/2 tablespoon, crushed
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Cinnamon – A pinch, crushed
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**For the batter**
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250g Rice flour
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100ml Coconut Milk
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1/2 tsp Turmeric
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Salt – A Pinch
Directions
The 1st time I had the experience of making and eating this rich sweet dish was in 2019 when I was in Sri Lanka filming for my web series “My Culinary & Travel Adventure”. It was an honour and privilege to learn how to make this “Naran Kavum” from the locals was truly inspiring.
It is a very easy recipe to make. Mainly eaten during Sinhalese & Tamil New Year around the local villages in Sri Lanka. Consists of fresh coconut, Jaggery, rice flour, spices and some may add mung beans.
Directions
- Combine treacle, sugar, salt, cardamom, and cinnamon until dissolved over the stove. Bring to a boil and reduce until a thick syrup forms.
- Add to this the coconut. Let it come to a deep brown colour. Keep on heat till some of the moisture evaporates but the mixture is still wet.
- Leave to cool and form balls with the mixture.
- To make the batter, combine the rice flour, turmeric, and coconut milk together with the salt. The mixture should be the consistency of a thick pancake batter.
- Heat the oil for deep frying.
- Roll the coconut balls in rice flour, dip them in the batter, and drop into the oil. Fry till golden brown.
