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

Method

• 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.