Sri Lanka Mung-Ata Kavum Jaggery

Dissolve the jaggery in 125 ml of water over medium heat, stirring occasionally until fully dissolved and combined into a smooth syrup. Let cool to room temperature.

Combine the 250 gm rice flour, 250 gm mung gram flour, and 1/4 tsp salt in a mixing bowl.

Add the cooled jaggery syrup to the flour mixture along with 125 ml warm water and 1 egg, stirring until a smooth, thick batter forms with no lumps.

Stir in the 125 ml thick coconut milk into the batter until evenly incorporated, ensuring the texture is uniform and pourable.

Heat 1 litre of oil in a deep pot or wok over medium-high heat until it reaches approximately 170°C (use a cooking thermometer or test with a small piece of batter—it should sizzle immediately but brown slowly).

Using two spoons or a slotted spoon, carefully drop rounded spoonfuls of batter into the hot oil, working in small batches to avoid overcrowding.

Fry the kavum for 3–4 minutes until golden brown on all sides, turning gently with a slotted spoon to ensure even cooking.

Remove the fried kavum with a slotted spoon and drain on absorbent paper or a clean kitchen cloth.

Serve warm while still slightly crispy on the outside, allowing the jaggery-sweetened interior to remain moist and tender.