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Kavum
Fried rice flour oil cakes
කැවුම් (konda kavum): deep-fried Avurudu oil cakes of rice flour and kithul treacle with a signature knob on top (plus overnight resting)
On the Sinhala and Tamil New Year tray in April, kavum is the sweet that marks a real Avurudu kitchen, and in villages neighbours still gather around a big pan of oil to fry them together. A thick batter of rice flour and dark kithul treacle is rested overnight, then ladled into hot coconut oil, where the cook pokes and bastes the middle with a thin stick until it puffs up into the famous konda, the little topknot. The cakes are dark brown, crisp at the rim and soft and chewy inside, with a smoky treacle flavour, and they are eaten with plantains, kokis and milk rice. A batter that is too runny is the classic disappointment, since it spreads flat and never forms a knob; it should drop thickly from the spoon, like cold honey. Chef's tip: fry one test cake first and adjust the batter with a spoon of rice flour or coconut milk before doing the rest.
- Total time
- 80 min
- Difficulty
- hard
- Serves
- 15
Ingredients
For the batter
- 1 cup kithul treacleor palm jaggery syrup
- 1 pinch salt
- 9 oz fine white rice floursifted
- ¼ cup thick coconut milkroughly, to adjust
For frying
- 3 ¼ cups coconut oilfor deep-frying
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Method
0/9 doneStep 1: Simmer 1 cup kithul treacle with 1 pinch salt in a small pan over a medium heat for 6–8 minutes until it thickens slightly and a drop in cold water forms a soft thread.
8 minStep 2: While the treacle is still warm, gradually stir it into 9 oz fine white rice flour to make a thick, smooth batter with no lumps.
Step 3: Cover and leave at room temperature for at least 8 hours or overnight; the batter will firm up and darken.
Step 4: Loosen the batter with ¼ cup thick coconut milk, a spoonful at a time, until it drops slowly and thickly from a spoon.
Step 5: Heat 3 ¼ cups coconut oil in a small, deep pan to 350°F.
5 minStep 6: Pour in about 2 tablespoons of batter. As it spreads and rises, push a thin skewer gently into the centre and spoon hot oil over the middle so it swells up into a knob.
3 minStep 7: Fry for 3–4 minutes in total, turning once, until deep brown all over. Lift out and drain upright on a rack.
3 minStep 8: Repeat with the rest of the batter, frying one or two at a time and keeping the oil at a steady temperature.
45 minStep 9: Leave to cool; kavum keeps in an airtight tin for about a week.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 2 g
- Carbs
- 30 g
- Fat
- 7 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kavum take?
- About 80 minutes in total: 20 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 15 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of thick coconut milk?
- Single cream, same amount (not dairy free).
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