Kokis Kurakkan

Background and History

Kokis is a traditional Sri Lankan delicacy, known for its crisp texture and distinctive shape. Although originally of Indonesian descent—deriving its name from the Dutch 'Kokis', which means 'cookie'—this treat has become a beloved part of Sri Lankan culinary culture, frequently prepared for celebrations like the Sinhala and Tamil New Year. With the rise of health-conscious diets, a whole-grain version known as Kurakkan or finger millet kokis, has gained popularity for its natural nutrients and fiber.

In Sri Lanka, Kurakkan is often used in various traditional recipes, providing a nutty flavor and a darker hue. This adaptation of the much-loved kokis seamlessly merges tradition with nutrition, maintaining its original cinematic appearance, making it as much a visual delight as it is a gustatory one.

Ingredients

• Kurakkan flour - 1 cup
• Rice flour - 1 cup
• Coconut milk - 1 cup
• Egg - 1
• Sugar - 1 tablespoon
• Salt - 1 pinch
• Turmeric powder - 1/4 teaspoon
• Coconut oil - for deep frying
• Water - as needed

Preparation

Before you start making Kokis Kurakkan, gather all your ingredients and ensure your frying equipment is ready. Prepare a cooking timer to manage your time effectively.

1. In a large mixing bowl, combine the Kurakkan flour and rice flour.
2. Add coconut milk gradually while stirring to prevent lumps, aiming for a smooth batter.
3. Beat the egg lightly and incorporate it into the batter for a rich texture.
4. Add sugar, salt, and turmeric powder, stirring until all ingredients are well combined.
5. If the batter is too thick, add a small amount of water to achieve a consistency similar to pancake batter.

Cooking Process

Now that your batter is ready, proceed to cook the Kokis Kurakkan.

1. Heat a generous amount of coconut oil in a deep frying pan or wok until it reaches medium-high heat. Test the temperature with a small drop of batter; it should sizzle and rise to the surface promptly. Refer to your cooking timer to ensure consistent frying time.
2. Dip the kokis mould in the hot oil to preheat, then immediately dip it into the batter without submerging it completely; the batter should cling only to the mould's patterned surface.
3. Carefully place the mould in the hot oil. Allow the batter to fry for a few seconds before gently shaking the mould so the fried batter detaches and floats freely.
4. Fry until golden brown, which should take approximately 2-3 minutes per batch, but adjust the cooking timer as needed.
5. Using a slotted spoon, remove the fried kokis and drain excess oil on paper towels.
6. Repeat the process with the remaining batter, ensuring the cooking oil remains sufficiently hot throughout.

Enjoying Kokis Kurakkan

Kokis Kurakkan is best enjoyed fresh, when the texture is its crispiest and the flavor is at its peak. Here are a few tips to enjoy this traditional treat:

• Serve at room temperature alongside a fresh cup of Ceylon tea for an authentic Sri Lankan experience.
• Pair with freshly cut fruit or a dash of jaggery for an extra layer of flavor.
• For storing, ensure to keep them in an airtight container to preserve their crispness, although it is advisable to consume them within a day or two for optimal flavor.