Moong Balls (Pani Pol Mung Guli)

My Mum’s most popular sweet cake and also mine. Once a year she never forgot to make them for Singhalese New year. I was watching all the time and the first time I made them by myself they came out very well. So I decided to share this lovely recipe with you all this New Year and my Mum’s 19th commemoration.

INGREDIENTS

200g moong (roasted until golden brown then roughly ground)
100g rice (washed, soaked overnight then ground)
200g sugar
1 cup water
200g scraped coconut
1 tsp cardamom seeds (roughly crushed)
1/2 tsp cinnamon powder
Pinch of salt

Batter mix
1 egg (beaten)
75g rice flour
75g self-raising flour
1 1/2 cup coconut milk
Oil for deep frying
Pinch of salt
Pinch of turmeric

Mix all together in a bowl

METHOD

• Heat the pan, add the sugar and caramelise until golden brown –  then add water and mix well
• Let it simmer, then add cardamom and coconut – mix together and cook until a dry mixture
• Let it cool down a bit, transfer to a bowl then add rice flour, moong and salt. Mix well and form into small balls by hand
• Heat the oil, batter the balls one by one and deep fry until golden coloured
• Allow to cool, and store in a clay pot or food container