Bakini Kewum & Athirasa – Quick and Easy Sweets from One Mixture

If you love traditional Sri Lankan sweets but want something beginner-friendly and efficient, this 2-in-1 recipe for Bakini Kewum and Athirasa is perfect for you. With one well-balanced mixture, you can create two iconic Avurudu treats—crunchy, golden Bakini Kewum and rich, chewy Athirasa—right at home.

Bakini Kewum gets its name from the “Bakini Flower”, as its shape resembles the soft, petal-like bloom. This beautiful resemblance makes it not only a delicious sweet but also a visually symbolic addition to the Avurudu table.

This method is especially helpful if you’re short on time but still want an authentic New Year’s spread. Using a single dough simplifies the process while still giving you two distinct textures and flavors.

This 2-in-1 recipe is truly a game-changer for anyone wanting to recreate traditional Sri Lankan sweets without the hassle of making separate mixtures. Whether you’re new to Avurudu sweets or a seasoned home cook, this recipe delivers both convenience and authenticity in every bite.

Why This Recipe Works

Both sweets share a similar base of rice flour and sweetener, so combining them into one simplifies the process without compromising on taste or texture. By adjusting shaping and frying techniques, you get two completely different treats from the same mixture.

Ingredients (Yield: ~15 pieces)

1 ½ – 1 ¾ cups wet rice flour
2 tablespoons kappi (slightly roasted)
½ cup treacle or sugar syrup (made with ¾ cup sugar + ½ cup water)
1 teaspoon cumin seeds (slightly roasted and crushed)
⅓ teaspoon salt
½ – 1 cup sago
2 – 3 cups coconut oil (for frying)

Step-by-Step Method

1. Prepare the Base Mixture

In a mixing bowl, combine the wet rice flour, roasted kappi, crushed cumin seeds, and salt.

Gradually add treacle or sugar syrup while mixing to form a soft, sticky mixture. The consistency should be pliable—neither too dry nor too runny.

2. Shaping

For Athirasa

Take a small portion of the mixture and gently flatten it on a generously oiled palm or an oiled banana leaf, shaping it into a thin, cookie-like disc.

For Bakini Kewum

Take a small portion of the mixture and roll it into a ball using your hands. Coat it with sago, then gently flatten it into a cookie-like disc, similar to Athirasa.

3. Frying

Heat coconut oil over low-medium heat and fry until golden brown, turning occasionally.

After frying, Athirasa tastes slightly chewy, rich, and deeply caramelized, while Bakini Kewum is soft inside with a crisp exterior.

Tips for Best Results

Use wet rice flour for authentic texture—store-bought dry flour may need slight adjustments in liquid.
If the mixture feels too sticky, add a little more rice flour. If too dry, add a touch of syrup.
Resting the mixture improves both flavor and texture.
When making the kewum shape, make sure to oil your hands and the banana leaf (if using) to prevent them from sticking.
Oil temperature is key: too hot will burn the outside, too low will make them oily.
To remove the excess oil, gently press between two spoons or use paper towels.

Serving Suggestions

Serve these festive treats alongside other Sri Lankan favourites like Mukulu and Komala Wattan, either warm or at room temperature, with a comforting cup of tea. They’re perfect for celebrating the Sri Lankan New Year or for sharing with friends and family anytime you’re craving a taste of home.