15 Min
Easy
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Kesel Muwa Baduma
This cherished dessert from Sri Lanka marries sweet and crunchy together. This rare delicacy with banana blossom, fried sprats and peanuts proves the island's food story is as dense and colourful as its cultural history. Frequently served as a colourful side dish or an appetizer, its savoury salty, spicy slightly sweet vinaigrette-like flavour makes it linger in memory.
Ingredients
3
Portions
This dish has been optimized for 3 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
ingredient_quantity
recipe ingredient
300
g
Keselmuwa
100
g
Sprats
100
g
Peanuts
1
packet
MAGGI Rasa Musu
2
tbsp
Flour
0.25
tsp
Turmeric
0.5
cup
Oil
2
Wedges
Lime
2
tsp
Chilli Flakes
0.5
tsp
Salt
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Nutrition Value
Carbohydrates
13.4 g
Energy
640.6 kcal
Fats
59.7 g
Fiber
8.9 g
Protein
16.3 g
Sodium
1215.8 mg
Sugars
3.2 g
Information per serving
Instructions
15 Minutes
-
1st Step
1 MinPreparation of the Banana Blossom, peel off the outer layers of banana blossom leaves to reach its tender, soft core. Slice or dice the Keselmuwa into thin pieces. Soak in a salted lime juice water for 5-10 minutes to avoid bitterness and discolouration. Drain well and pat dry. Transfer into a large bowl. -
2nd Step
1 MinSpread out the banana blossom and sprinkle around 2 tbsp all-purpose flour. This is what holds everything together and allows it to get crispy when fried. -
3rd Step
2 MinIn a bowl, add ¼ tsp turmeric, ½ tsp salt and 2 tsp chili flakes. These spices add bold colour and a punch of flavour. -
4th Step
2 MinPour in 1 serving of MAGGI Rasa Musu. This is the important secret behind getting the real flavour of Sri Lankan food. Stir well to make sure Keselmuwa is completely coated to ensure even taste. -
5th Step
4 MinHeat the pan over medium-high heat and add the required amount of oil. When the oil is hot, deep-fry the sprats, peanuts and seasoned Keselmuwa separately. In this way, a separate frying method avoids overcrowding, but it yields a golden brown colour and crispy results. Lift out with a slotted spoon, and drain off as much oil as possible. This is the key to a good Kesel Muwa Baduma. -
6th Step
2 MinCombine them with crispy Keselmuwa, peanuts and sprats. -
7th Step
1 MinA hit of fresh lime juice gives it a bright, tangy note that offsets its richness. Adjust to taste. -
8th Step
2 MinGarnish with freshly cut thin slices of red chilies and curry leaves for taste and visual aesthetics. For added crunch, fry them lightly in advance.
