Konda Kavum Recipe

A traditional Sri Lankan sweet treat, perfect for festive occasions!

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Ingredients

1 kg rice flour (sifted)

1 bottle Kithul honey (or jaggery syrup)

A pinch of salt

1 teaspoon cardamom powder

½ teaspoon cumin seeds

Lukewarm water (as needed)

Oil for deep frying

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Method

1. Prepare the Batter:

Sift the rice flour several times to ensure a smooth texture.

In a large bowl, combine the flour, Kithul honey, a pinch of salt, cardamom powder, and cumin seeds.

Gradually add lukewarm water while mixing, until the batter is smooth and slightly thick but pourable.

2. Heat the Oil:

Heat oil in a deep pan over medium heat. Ensure there is enough oil to allow the batter to float.

3. Fry the Kavum:

Drop a spoonful of batter into the center of the oil.

Use a spoon to gently spread the batter in a circular motion, shaping it into a round.

Continuously drizzle oil over the batter to help it puff up and cook evenly.

4. Cook Until Golden:

Fry the Konda Kavum until golden brown on all sides.

Remove from the oil using a slotted spoon and place on a plate lined with paper towels to drain excess oil.

5. Cool and Serve:

Allow the Konda Kavum to cool slightly before serving.

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Tips

Maintain medium heat while frying to ensure the kavum cooks through without burning.

The batter should be smooth and free of lumps for a perfect texture.

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Konda Kavum is a beloved Sri Lankan delicacy, enjoyed during Sinhala and Tamil New Year and other celebrations. Serve with a cup of tea for a delightful treat!