Naran Kawum Recipe

In many areas in Sri Lanka Naran Kawum or Pol Kawum is very famous in awurudu season. Making these beautiful kawum balls are enjoyable. Give it a try and see how taste it is.

Ingredients - For the kawum mixture

  • Sugar - 350g
  • Rice Flour - 500g
  • Salt - 02 tsp
  • Scraped Coconut - 01

Ingredients - For the batter

  • Egg - 01
  • Salt - 01 tsp
  • Rice Flour - 250g
  • Coconut milk - 02 cups
  • All purpose flour - 50g


  • Mix scraped coconut and rice flour together until it becomes tiny balls.
  • Add some water and mix if you feel this is bit dry.
  • After mixing, steam this mixture about 45 mins. When we do so, these kawum can be kept around 02-03 days more than just making with pani pol.
  • After steaming crush this again in to tiny balls.
  • To make the sugar caramel, put a small amount of sugar to your frying pan and let it melt under low heat.
  • When sugar is bubbling, put one cup of hot water in to this.
  • Mix this well and cook around 05 mins.
  • Then, add flour coconut mixture little by little and mix.
  • This needs to be cooked around 10-15 mins until it becomes a smooth sticky coconut paste.
  • Once this is ready, transfer this to a board and let it cool down where you can touch it properly.
  • Then make small kawum balls from this mixture.
  • After making all kawum balls the batter needs to be made.
  • For this, mix egg, coconut milk and salt together.
  • Then add rice flour and mix.
  • Now add all purpose flour and mix.
  • Mix this with flour until this becomes a smooth thick batter.
  • In this stage some people add turmeric powder to the batter to get more yellow colour to kawum. If you like you also can add 01 tsp of turmeric powder.
  • Once the oil is heated well, dip kawum balls in the batter and put them into oil.
  • Once kawum becomes golden brown get it out of oil and keep on a net or a tissue.
  • Do the same for the rest of your mixture.


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