Cuisine : Kavum (Oil Cake) – A Traditional Sri Lankan Sweet - how to make

 



Kavum, also known as Kevum, is a beloved Sri Lankan deep-fried sweet made from rice flour and treacle. It has a crispy outer layer with a soft, spongy inside and is traditionally prepared during Sinhala and Tamil New Year and other special occasions. The most popular variety is Konda Kavum, which has a distinctive dome-like shape.

How to Prepare Kavum

Ingredients

  • 2 cups rice flour (finely ground)
  • 1 cup kithul treacle (or substitute with jaggery syrup)
  • 1 egg (optional, for fluffiness)
  • ½ cup thick coconut milk
  • ½ teaspoon salt
  • ½ teaspoon turmeric powder (for color, optional)
  • 1 tablespoon sesame seeds (optional, for extra flavor)
  • 2 cups coconut oil (or vegetable oil) for deep frying

Step-by-Step Preparation

1. Preparing the Batter

  1. In a large mixing bowl, pour the kithul treacle. If using jaggery, melt it in a little warm water to form a thick syrup.
  2. Add the salt and turmeric powder (if using) and mix well.
  3. Gradually add the rice flour, stirring continuously to avoid lumps.
  4. Pour in the thick coconut milk and mix thoroughly to form a smooth, thick batter with a slightly runny consistency.
  5. If using, beat the egg separately and add it to the batter to enhance the texture.
  6. Cover the batter and let it rest for at least 30 minutes.

2. Heating the Oil

  1. In a deep frying pan or wok, heat the coconut oil on medium heat.
  2. To test if the oil is ready, drop a small amount of batter—if it rises immediately without burning, the oil is at the right temperature.

3. Frying the Kavum

  1. Take a deep ladle or small cup, dip it in oil (to prevent sticking), and pour a scoop of batter into the hot oil.
  2. As the batter starts to cook, gently shape it using a spoon, forming a small dome in the center to create the traditional Konda Kavum shape.
  3. Continuously drizzle hot oil over the top of the kavum to help it rise and form its signature peak.
  4. Fry until golden brown, turning occasionally to cook evenly.
  5. Remove from oil and drain on paper towels to absorb excess oil.

Serving Suggestions

  • Serve warm or at room temperature with tea.
  • Store in an airtight container for a few days.

Kavum is a delightful Sri Lankan treat that requires patience and practice but is well worth the effort. Its crispy, caramelized edges and soft, airy center make it a favorite during festive gatherings.


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