Sri Lanka Mung-Ata Kavum Jaggery

Sri Lanka Mung-Ata Kavum Jaggery Recipe: Authentic Sri Lankan Dish

Region / culture: Sri Lanka | Servings: 10

Introduction

Sri Lanka Mung-Ata Kavum Jaggery is a traditional Sri Lankan sweet treat made with jaggery, rice flour, mung gram flour, and coconut milk. This delicious snack is deep-fried to perfection, resulting in a crispy and golden brown exterior with a soft and sweet interior.

History

Mung-Ata Kavum Jaggery has been a popular snack in Sri Lanka for generations. It is often made during special occasions and festivals, such as Sinhala and Tamil New Year, as it is believed to bring good luck and prosperity.

Ingredients

Mung-ata kavum
250 g of jaggery
125 ml of water
250 g of rice flour
250 g of mung gram flour
125 ml of warm water
1 liter of oil
Batter
1 egg
250 g of rice flour
0.25 tsp of salt
125 ml of thick coconut milk

How to prepare

Put jaggery and water in a pan and heat. Bring to a boil and gradually add the rice flour and mung gram flour. Stir and cook until the mixture thickens.
Turn the mixture onto a greased board and let it cool. Knead well and gradually add warm water until the mixture is soft and smooth.
Flatten the mixture on a pastry board and cut it into diamond shapes. Dip the shapes in the batter.
Heat the oil and deep fry the shapes until they are crisp and golden brown. Remove and drain.
To make the batter: beat the egg, place the flour in a bowl and add the egg, salt, and enough coconut milk to make a thick batter.

Variations

Add cardamom or cinnamon for a hint of spice.
Use brown sugar instead of jaggery for a different flavor.

Cooking Tips & Tricks

Make sure to knead the mixture well to ensure a smooth and soft texture.

- Use warm water gradually to achieve the right consistency of the mixture.

- Deep fry the shapes in hot oil to ensure they are crispy and golden brown.

Serving Suggestions

Mung-Ata Kavum Jaggery can be enjoyed as a snack with a cup of tea or coffee.

Cooking Techniques

Deep frying

Ingredient Substitutions

Use brown sugar instead of jaggery.

- Use all-purpose flour instead of rice flour.

Make Ahead Tips

You can prepare the mixture ahead of time and fry the shapes just before serving.

Presentation Ideas

Serve Mung-Ata Kavum Jaggery on a decorative platter with a sprinkle of powdered sugar on top.

Pairing Recommendations

Enjoy Mung-Ata Kavum Jaggery with a hot cup of Ceylon tea for a traditional Sri Lankan snack experience.

Storage and Reheating Instructions

Store Mung-Ata Kavum Jaggery in an airtight container at room temperature. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Mung-Ata Kavum Jaggery contains approximately 250 calories.

Carbohydrates

Each serving of Mung-Ata Kavum Jaggery contains approximately 30g of carbohydrates.

Fats

Each serving of Mung-Ata Kavum Jaggery contains approximately 15g of fats.

Proteins

Each serving of Mung-Ata Kavum Jaggery contains approximately 5g of proteins.

Vitamins and minerals

Mung-Ata Kavum Jaggery is a good source of iron and calcium.

Alergens

This recipe contains eggs and coconut milk, which may be allergens for some individuals.

Summary

Mung-Ata Kavum Jaggery is a sweet and crispy snack that is high in carbohydrates and fats. It is a good source of proteins, iron, and calcium.

Summary

Sri Lanka Mung-Ata Kavum Jaggery is a delicious and traditional Sri Lankan snack made with jaggery, rice flour, mung gram flour, and coconut milk. This sweet and crispy treat is perfect for special occasions and festivals.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Sri Lanka Mung-Ata Kavum Jaggery. It was a sunny afternoon in the bustling streets of Colombo, where the aroma of spices and freshly cooked food filled the air. I was wandering through the local market, admiring the colorful array of fruits and vegetables, when I came across a small stall selling traditional Sri Lankan sweets.

The stall was run by an elderly woman, her weathered hands expertly shaping and frying various delicacies. I couldn't help but be drawn to the tantalizing smells wafting from her stall, and I found myself eagerly watching as she prepared a batch of Mung-Ata Kavum Jaggery.

As she worked, I struck up a conversation with her, eager to learn more about the recipe and the history behind it. She explained that this sweet treat was a popular snack in Sri Lanka, made from mung beans, rice flour, and jaggery. The combination of sweet and savory flavors, along with the crispy texture, made it a favorite among locals and tourists alike.

Intrigued, I asked if she would be willing to share her recipe with me. She smiled warmly and agreed, handing me a handwritten copy of the instructions. I thanked her profusely and promised to try my hand at making the Mung-Ata Kavum Jaggery at home.

Back in my kitchen, I carefully followed the instructions, measuring out the ingredients and mixing them together to form a smooth batter. I heated up a pan of oil and began to fry the small, round patties until they turned golden brown and crispy. The aroma that filled my kitchen was intoxicating, and I couldn't wait to taste the finished product.

I let the Mung-Ata Kavum Jaggery cool slightly before taking a bite. The outer shell was crispy and slightly sweet, while the inside was soft and savory, with a hint of jaggery adding a rich depth of flavor. It was unlike anything I had ever tasted before, and I knew that this recipe would become a staple in my kitchen for years to come.

From that day on, I made the Mung-Ata Kavum Jaggery regularly, delighting my family and friends with this unique and delicious treat. Each time I prepared it, I thought back to that chance encounter in the market and the kind woman who had shared her recipe with me. I felt a sense of gratitude for the culinary experiences that had shaped my life and brought me closer to the vibrant culture of Sri Lanka.

As the years passed, I continued to experiment with new recipes and flavors, drawing inspiration from my travels and the people I met along the way. But the Mung-Ata Kavum Jaggery remained a beloved favorite, a reminder of that fateful day in Colombo when I discovered a hidden gem in the world of traditional Sri Lankan cuisine.

And so, as I sit here now, reflecting on the many recipes I have gathered and the countless meals I have shared with loved ones, I am grateful for the rich tapestry of flavors and stories that have woven themselves into the fabric of my life. And I know that I will never forget the moment I stumbled upon the recipe for Sri Lanka Mung-Ata Kavum Jaggery, a sweet reminder of the beauty and joy that can be found in the simple act of cooking and sharing a meal.