Sri Lankan
Kavum
Kavum are Sri Lankan festive oil cakes made with freshly ground rice flour and kithul treacle, fried until deep golden with a tender, sweet center. This version makes small konda kavum, with the little raised crown formed as they fry.
Watch it madeApé Amma · 13:39
Ingredients
- Raw white kekulu rice or short-grain white rice1 cup
- Kithul treacle1/2 cup
- Grated jaggery2 tbsp
- All-purpose flour1 tbsp
- Fennel seeds, lightly crushed1/4 tsp
- Cardamom pods, seeds crushed2
- Fine salt1/8 tsp
- Thick coconut milk1 to 2 tbsp, only if needed
- Coconut oil, for deep-frying2 cups
Method
- Wash the rice until the water runs mostly clear, then soak it in fresh water for 4 hours.
- Drain the rice well and spread it on a clean cloth for 30 minutes until damp but not wet.
- Grind the damp rice to a fine flour, then sieve it; regrind any coarse grains if needed.
- Warm the kithul treacle and jaggery in a small pan over low heat until the jaggery dissolves, then simmer for 2 to 3 minutes until slightly thickened but not hard.
- Place the rice flour, all-purpose flour, fennel, cardamom, and salt in a bowl and mix well.
- Pour in the warm treacle mixture gradually, stirring to make a thick, glossy batter that falls slowly from a spoon; add a little coconut milk only if the batter is too stiff.
- Cover the batter and rest it for 20 minutes so the rice flour absorbs the treacle.
- Heat coconut oil in a small deep pan over medium heat to about 160 to 170°C, with enough depth for the kavum to float.
- Stir the batter well, then drop 1 heaped tablespoon of batter into the oil to form one round cake.
- As the kavum rises, use a thin wooden skewer or the handle of a spoon to gently pull a little batter upward from the center, holding it briefly to form the traditional konda crown.
- Fry, turning carefully, until the kavum is deep golden brown and cooked through, about 3 to 4 minutes per piece.
- Lift out with a slotted spoon and drain on a rack or banana leaf-lined plate.
- Repeat with the remaining batter, keeping the oil at steady medium heat so the outside browns slowly while the center cooks.
Common questions
Can I substitute kithul treacle or jaggery if I can't find them?
Yes. Dark palm syrup, date syrup, or a mix of molasses and brown sugar can approximate the flavor, though the taste will be less authentic. Use the same volume, but expect a slightly softer sweetness and darker color.
How long does the rice need to soak and rest before frying?
Soak the rice for 4 hours so it grinds finely. After mixing the batter, let it rest for 20 minutes. That resting time helps the rice flour absorb the treacle and improves the texture before frying.
Why did my kavum turn hard or split while frying?
The oil was likely too hot, or the batter was too stiff. Keep the oil around 160–170°C and make the batter thick but pourable. If it cracks badly, add a little coconut milk and mix again.
How should I store kavum after frying?
Cool them completely, then store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for about a week, but the texture will firm up and lose some crispness.
What is the best way to serve kavum?
Serve at room temperature with tea or coffee. They’re often eaten as a snack or festive sweet on their own, but you can also pair them with other Sri Lankan sweets for a small dessert spread.