Komala Wattan (කොමල වට්ටන්)– A Traditional Sri Lankan Oil Cake (Kewum) Recipe For This New Year

There’s something incredibly special about Sri Lankan Avurudu sweets—their aroma, texture, and the memories they carry. Komala Wattan is one of those traditional treats that brings both nostalgia and comfort to the festive table. With its crisp golden exterior and sweet, coconut-filled center, this delicacy is a beautiful balance of flavor and texture.

Often enjoyed during the Sinhala and Tamil New Year, Komala Wattan is surprisingly simple to make at home. If you love coconut-based desserts, this recipe will quickly become a favorite.

And here’s the best part—if you’re not confident making Konda Kevum, this is a much easier sweet you can prepare to impress your friends and family. You still get that beautiful, deep-fried festive treat, without the more technical shaping involved.

This version yields about 15 pieces, perfect for sharing (or not!).

What is Komala Wattan?

Komala Wattan is a deep-fried sweet made with a soft batter and filled with pani pol—a classic Sri Lankan coconut filling infused with cardamom.

One of its most distinctive features is the delicate lines that form on the surface as it fries. These lines are known as “Komala Rekha”, giving the sweet its unique identity and visual appeal.

Ingredients

For the Pani Pol Filling:

1/2 cup sugar
1/2 cup hot water
1 cup grated coconut
1/4 teaspoon cardamom, crushed
1/4 teaspoon salt

For the Komala Wattan Batter:

3/4 cup sugar
1/2 cup hot water
1/2 teaspoon fennel seeds, roasted and crushed
1/3 teaspoon salt
1 1/2 cups wet rice flour
1 cup all-purpose flour
1 to 1 1/4 cups thick coconut milk
2–3 cups coconut oil (for frying)

How to Make Komala Wattan

Step 1: Prepare the Pani Pol Filling

In a pan, caramelize some sugar and pour in hot water and the remaining sugar. Heat gently until the sugar dissolves.
Add the grated coconut, cardamom, and salt. Cook on low heat, stirring continuously until the mixture thickens and becomes slightly sticky.

Remove from the heat and let it cool. Once cooled, shape into small balls (about 15).

Step 2: Make the Batter

In a pan, caramelize some sugar and pour in hot water and the remaining sugar to make the sugar syrup. Let the syrup cool. Skip this step if using treacle. Add crushed fennel seeds and salt.

Mix in the wet rice flour and all-purpose flour. Gradually add thick coconut milk while mixing to form a smooth, thick batter. The consistency should be similar to cake batter—thick enough to coat the filling, but pourable.

Let the batter rest for about 30 minutes.

Step 3: Shape and Fry

Heat the coconut oil in a deep pan over low-medium heat.

Take a ball of pani pol filling and dip it into the batter, making sure it is fully coated. Carefully drop it into the hot oil, then drizzle a little extra batter around it in a circular motion to form a flower petal-like shape—this signature pattern is known as the Komala Rekha.

Fry until golden brown, turning occasionally for even cooking. As it fries, you’ll notice the beautiful Komala Rekha forming on the surface.

Remove and drain on paper towels. Repeat with the remaining filling.

Serving & Tips

Use wet rice flour instead of the dry one to have the desired texture of Komala Wattan
You can substitute the sugar syrup with 1/2 cup treacle for a deeper, more traditional flavor.
Adjust the coconut milk to control batter thickness
Best enjoyed warm with a cup of tea
The outer layer should be lightly crisp, while the inside remains soft, chewy, and sweet
Fry on low-medium heat to ensure even cooking and to help those signature lines develop