Although kokis had become synonymous with the Sinhala New Year and considered as a traditional Sri Lankan dish, it says that the name came probably from the Dutch during their long stay in Ceylon from the mid-17th century to the late 18th century. Thus the name kokis is believed to have been derived from Dutch 'koekjes' which in English means'cookie'. The Swedish Rosette (cookie) would be the most identical dishes for Sri Lankan Kokis.


Swedish Rosette, the distant relative of Kokis


A special mold (usually made up of cast iron) of decorative shape such as a flower, leaf or butterfly is used to make kokis. This is called a 'Kokis achchuwa' in Sinhalese. This mold is coated in a thick batter made from rice flour and coconut milk (sometimes, beaten eggs are also used as in Swedish Rosettes). Sugar and salt may be added to the mixture as well (if chili powder is used, it is called Miris Kokis). The batter-covered mold is dipped in boiling coconut oil, and the kokis is shaken off the mold and into the oil when it is half cooked and allowed to deep fry until ready. The cooked dish is crispy, and may be served hot or after cooling down. The oil is usually drained on paper before serving. It may also be prepared using wheat flour, as an alternative to the traditional rice flour. Kokis may be consumed as a dessert, and also as an appetizer or snack. It is also commonly served with kiribath along with Kavum, particularly at new year celebrations and other auspicious occasions.




  • Rice flour 200 grams
  • Coconut Milk (Thick) 3/4 cup
  • Turmeric Powder ½ table spoon
  • Sugar 1 - ½ table spoon
  • Salt ½ table spoon
  • Oil for deep frying


How to make Kokis:

Mix the egg and sugar together.
Add salt, turmeric powder and stir.
Add the rice flour with coconut milk and give a good stir. (Hand works best)
The consistency of the mixture should be same as the Dosa batter.

Preparing the Kokis mixture

Heat oil in a heavy bottom wok and hold the kokis mould in the oil for few seconds until the mould get hot.
Dip the heated mould into the batter and place the mould again into the oil.
When you dip in the batter make sure you don’t submerge it completely. Later it will be little difficult to remove from the mould.
Once the Kokis start to separate from the mould, deep fry until golden brown.
Do the same with the remaining batter.

Frying the Kokis mixture



Miris Kokis (Chili Kokis)



  • 2 to 2 1/2 cups rice/wheat flour
  • 1 cup coconut milk
  • 1 cup water
  • 1 egg (optional)
  • 1-2 table spoon of red chili powder
  • Salt

How to make Miris Kokis:

Mix the batter until smooth and it forms a thick batter. Heat oil (only halfway up a deep fryer) until about 350 degrees. Allow mold to sit in only for 30-45 seconds to get nice and oily.
Dip mold into batter carefully n.b. If the batter get onto the top of the mold the kokis will not release from the mold in the oil).
Dip battered mold into the oil and hold for a few seconds. Then gently jiggle the mold until the kokis releases from the mold.
Fry until golden brown. Drain on a paper towel and repeat the process.


Kokis mould   Rosette Iron and Frying Wand


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Kavum Kokis © 2014