Sri Lankan Mung Bean Sweet Balls (Mun Kavum Style)
A traditional Sri Lankan sweet made from roasted mung beans, rice flour, treacle, and sugar. The mixture is shaped into diamond pieces, coated in coconut milk batter, and deep fried until golden brown. This crispy and sweet treat is commonly prepared for festivals and special occasions.
Ingredients
No ingredients listed.
Taste as you go. Traditional Hela cuisine balances heat, salt, and acidity by feel — trust your senses.
Method
Step 1: Wash the mung beans, dry them, and roast over low heat until aromatic.
Step 2: Grind half of the roasted mung beans into a fine flour.
Step 3: Grind the remaining mung beans into a coarse flour with small pieces.
Step 4: In a large saucepan combine treacle, sugar, salt, and water. Bring the mixture to a boil.
Step 5: Add the mung bean flour, rice flour, and crushed sweet cumin. Mix well and cook until the mixture becomes a thick paste.
Step 6: Remove from heat and allow the mixture to cool slightly. Shape the mixture into diamond-shaped pieces or small balls.
Step 7: In a separate bowl, mix rice flour, coconut milk powder dissolved in water, beaten egg, turmeric powder, and salt to make the batter.
Step 8: Heat coconut oil in a deep frying pan.
Step 9: Dip each mung bean piece into the batter and carefully place it into the hot oil.
Step 10: Fry until golden brown and crispy. Remove and drain excess oil on paper towels.