Ingredients
Batter
- 400 grice flour
- 300 gkithul treacle or jaggery syrup
- 150 mlthick coconut milk
- ½ tspsalt
- 1 tspground cardamom
- a pinch of grated nutmeg
To fry
- coconut oil, for deep frying
Equipment
- 1kavum stick or a thin wooden skewer
Directions
- Warm the treacle gently until it is thin and pourable, but do not let it boil. Mix the rice flour with the salt, cardamom and nutmeg.
- Pour the warm treacle and coconut milk into the flour and mix to a thick, smooth batter. It should be thick enough to drop slowly from a ladle in one mass rather than run off it, roughly the consistency of a very thick pancake batter.
- Cover and rest it for at least 2 hours, and overnight is better.
- Heat coconut oil in a small deep pan, deep enough that a kavum floats freely, to about 170°C (340°F). Use a small deep pan rather than a wide one.
- Pour a ladleful of batter into the centre of the oil and let it sink and then rise. As it rises, take the kavum stick and press down repeatedly into the centre of the floating cake, holding it under and letting it bob back.
- Keep pressing and turning for 3 to 4 minutes until the whole thing is deep golden brown and a distinct peak has formed on top.
- Lift it out and drain it upside down so the peak stays proud. It should be crisp outside and soft and slightly chewy inside.
Technique
- The peak takes practice and the first several will be lopsided, which is normal.
- Coconut oil is what it is fried in at home and it contributes to the flavour.
- They keep a week in a tin and are made in large batches for the festival.
Substitutions
- Palm jaggery dissolved in a little water in place of kithul treacle.
- Dark muscovado syrup, accepting a different flavour.
Variations
- Konda kavum, the peaked version, which is the classic New Year one.
- Mun kavum, diamond-shaped and filled with a green gram paste.
- Athirasa, a flatter relative made across the region.
History
Oil cake of rice flour and treacle fried for the Sinhala and Tamil New Year in April, one of the avurudu sweetmeats.
Frequently asked questions
What is Kavum?
Kavum is a dessert from Sri Lanka: deep-fried treacle oil cakes made for Sinhala New Year. Oil cake of rice flour and treacle fried for the Sinhala and Tamil New Year in April, one of the avurudu sweetmeats.
How long does Kavum take to make?
Kavum takes 30 min plus 2 hr resting of preparation and 40 min of cooking. The recipe makes about 20. It is rated hard to make.
What can I substitute in Kavum?
Yes, within limits. Palm jaggery dissolved in a little water in place of kithul treacle. Dark muscovado syrup, accepting a different flavour.
What is the most important thing to get right in Kavum?
Warm the treacle gently until it is thin and pourable, but do not let it boil. Mix the rice flour with the salt, cardamom and nutmeg.
