Mung Ata Kavum (Deep Fried Mixture of Mung Beans & Rice Flour with Sugar) – Sri Lankan Sweet
Chamari 5:09 PM
For The Mung Mixture:
2 cups mung beans
1 cup uncooked rice
10 black pepper corns
1 cup boiled water
4 tablespoons oil
For The Flour Batter:
1 ½ cups uncooked rice
¼ teaspoon turmeric
1 egg (optional)
2 cups coconut milk
Salt to taste
Oil to fry
Making the Mung Kavum Mixture:
Wash the all uncooked rice (2½ cups) and soak it for overnight.
Then drain the water and grind it.
Sift the rice flour through a sieve and divide rice flour in to three portions as two ½ cups portions and a 1½ cups portion and keep all a side.
Wash the mung beans and drain the water.
Heat a medium size pan in medium heat. When the pan is ready put the mung beans and fry it till it´s get nice golden brown.
Let it cool.
When fried mung beans are cool, add black pepper corns and grind it well.
Now mix the ½ cup of rice flour and mung beans flour together and keep the flour mixture in aside.
Heat a large pan in medium heat. Add the boiled water and sugar into the pan and stir the mixture till sugar dissolves and the mixture should be bit thick. (If you pour it from little height, it should be falls like a thin thread.)
Take the pan from the heat, and let it cool.
Ready a board spread with other ½ cup rice flour all over the surface. Keep it aside.
Also ready a piece of oil paper greased with little oil too.
When the sugar syrup is cool, adds the flour mixture and combined it well with the syrup.
If it’s wet keep it on the very low heat for about 2- 5 minutes. Stir it continuously.
When you feel now it’s enough (mixture should be all together), transfer the mixture to the board which ready made and flatten down it with the help of oil paper.
Mark the lines on the mixture as diamond shape and let it cool.
When its cool, cut the pieces and separate it. If you are transfer the pieces into a plate or a tray make sure to sprinkle the surface with some rice flour.
Cover it and keep it in aside.
Making the Batter:
Now take another large bowl and combined 1½ cups of rice flour, turmeric & salt. Mix it well.
Then add the egg & coconut milk and make a thick batter.
Deep Frying the Mung Kavum:
Heat the oil in a large frying pan in medium heat.
When the oil is ready, take those mung mixture pieces and dip it in the batter and put it into the frying pan. (Dip it one by one, but you can fry 6 – 7 pieces depend on the size of the frying pan.)
Deep fry it till it’s get a nice golden brown / yellow.
Drain it on a paper or kitchen tissues.
After the oil is drained, keep the mung kavum in an airtight container.
This is a Sri Lankan sweet specially making for Sinhala & Tamil New Year. And also for the traditional occasions.
1. When you are frying mung beans, stir in continually. So it won’t burn.
2. When you are grinding fried mung beans, if you like have small pieces also, you can stop grinding when it is small pieces + power.
3. When you are working with sugar syrup be carful because it’s try to get hard the mixture very soon. If you feels the mixture is too hard put some boiled water and mix it well.