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.