Sri Lanka Mung-Ata Kavum Jaggery

Ingredients

MUNG-ATA KAVUM

• 250 gm jaggery
• 125 ml -water
• 250 gm flour, rice
• 250 gm flour, Mung gram
• 125 ml -water, warm
• 1 lt oil

BATTER

• 1 egg
• 250 gm flour, rice
• 1/4 tsp salt
• 125 ml coconut milk, thick

Directions

1. Put jaggery and water in a pan and heat. Bring to the boil and gradually add the rice flour and mung gram flour. Stir and cook until the mixture thickens. Turn the mixture onto a greased board and cool. Knead well and gradually add the warm water until the mixture is soft and smooth. Flatten the mixture on the pastry board and cut into diamond shapes. Dip in the batter. Heat the oil and deep fry until crisp and golden brown. Remove and drain. To make the batter: beat the egg, place the flour in a bowl and add the egg salt and enough coconut milk to make a thick batter.