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Narang Kavum or Pol Kavum

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Adjust Servings:
**Narang Kavum**
2 cups Freshly grated Coconut
Mung Beans – ½ cup (toasted and broken into small pieces)
1/3 cup Rice flour
1/2 cup Kithul (Palm) treacle or Jaggery syrup
1/2 cup Sugar
Salt – A pinch
Cardamom – 1/2 tablespoon, crushed
Cinnamon – A pinch, crushed
**For the batter**
250g Rice flour
100ml Coconut Milk
1/2 tsp Turmeric
Salt – A Pinch

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Narang Kavum or Pol Kavum

  • 1 Hour
  • Serves 8
  • Medium




The 1st time I had the experience of making and eating this rich sweet dish was in 2019 when I was in Sri Lanka filming for my web series “My Culinary & Travel Adventure”.  It was an honour and privilege to learn how to make this “Naran Kavum” from the locals was truly inspiring.

It is a very easy recipe to make. Mainly eaten during Sinhalese & Tamil New Year around the local villages in Sri Lanka. Consists of fresh coconut, Jaggery, rice flour, spices and some may add mung beans.


  1. Combine treacle, sugar, salt, cardamom, and cinnamon until dissolved over the stove. Bring to a boil and reduce until a thick syrup forms.
  2. Add to this the coconut. Let it come to a deep brown colour. Keep on heat till some of the moisture evaporates but the mixture is still wet.
  3. Leave to cool and form balls with the mixture.
  4. To make the batter, combine the rice flour, turmeric, and coconut milk together with the salt. The mixture should be the consistency of a thick pancake batter.
  5. Heat the oil for deep frying.
  6. Roll the coconut balls in rice flour, dip them in the batter, and drop into the oil. Fry till golden brown.


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