Authentic Sri Lankan Kevum (Oil Cakes) Recipe

Ingredients

1.5 cups of white rice
1 cup of kithul treacle (you can substitute with palm syrup or honey)
3 cups of coconut milk
1/2 teaspoon of salt
1 teaspoon of turmeric
2 teaspoons of cumin seeds
2 cups of vegetable oil for deep frying

Steps and instructions

Soak the white rice in water for about 4 hours, then drain well.
Grind the soaked white rice with salt, turmeric and cumin seeds in a blender until smooth.
Gradually mix in the kithul treacle and coconut milk with the ground rice mixture. The mixture should be thick but pourable, similar to pancake batter.
Let the batter sit for a few hours to ferment. This will give the kevum its distinct tangy taste.
After the batter has fermented, heat the vegetable oil in a deep frying pan on medium heat.
Carefully spoon the batter into the hot oil and shape them into small round balls using two spoons.
Fry the kevum until they turn golden brown, making sure to turn them often for even cooking.
Once the kevum are cooked, remove them from the oil and place them on a paper towel to drain excess oil.
Allow the kevum to cool before serving. They are best enjoyed at room temperature.

Tools for making

Blender - To grind and mix the rice batter with other ingredients.
Deep frying pan - For frying the kevum in hot oil.
Spoons - To shape the batter into small round balls before frying.
Paper towels - To drain excess oil from the fried kevum.

Recipe variations

Instead of white rice, you can use red or brown rice for a nuttier flavor.
For a gluten-free option, substitute the white rice with rice flour or a gluten-free flour blend.
To add a twist, you can incorporate flavors like cardamom, cinnamon, or nutmeg to the batter.
For a vegan version, substitute the kithul treacle with maple syrup or agave nectar.
You can experiment with different toppings such as toasted sesame seeds or shredded coconut.
For a healthier alternative, you can bake the kevum in the oven instead of deep frying them.
If you prefer a crispier texture, you can add a tablespoon of rice flour or cornstarch to the batter.
To make it more indulgent, add chopped nuts like cashews or almonds to the batter.
For those who enjoy a spicy kick, you can add finely chopped green chilies or chili flakes to the batter.
If you want a lighter version, you can use light coconut milk instead of regular coconut milk.

Recipe overview

Kevum, also known as Konda Kavum, is a traditional Sri Lankan sweet often enjoyed during festive periods, especially the Sinhalese New Year. This recipe will guide you through the steps of making your very own Kevum at home. The profound taste of Kevum comes from its unique blend of ingredients which includes white rice, kithul treacle (or a substitute like palm syrup or honey), coconut milk, and spices such as cumin and turmeric. The process involves soaking and grinding the rice, then mixing with the treacle, coconut milk and spices to make a batter. This batter is then deep-fried until golden brown. The end result is a deliciously sweet, crispy on the outside, moist on the inside sweet treat that is sure to delight your taste buds.

Common questions

Can I use brown rice instead of white rice? No, it is recommended to use white rice for this recipe as it gives the kevum its desired texture and taste.
Can I use regular sugar instead of kithul treacle? While kithul treacle is the traditional sweetener used, you can substitute it with palm syrup or honey if you don't have access to kithul treacle.
How long should I soak the rice? Soak the white rice for about 4 hours to ensure it softens enough for grinding.
Can I skip the fermentation step? Fermentation is an important step as it adds a tangy flavor to the kevum. Skipping this step may result in a different taste and texture.
What is the ideal frying temperature? Heat the vegetable oil on medium heat, ensuring it reaches a temperature of around 350°F (175°C) before frying the kevum.
Can I make the kevum in advance? Yes, you can make the kevum in advance and store them in an airtight container at room temperature for up to a week.
Can I reheat the kevum? Kevum is best enjoyed at room temperature. Reheating may affect the texture and taste, so it is recommended to consume them as freshly fried.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the rice batter and other ingredients.
Blender - To grind the soaked white rice, salt, turmeric, and cumin seeds into a smooth mixture.
Deep Frying Pan - A pan with high sides and enough room for frying the kevum.
Slotted Spoon - To carefully remove the fried kevum from the hot oil.
Paper Towels - To drain excess oil from the fried kevum.
Serving Plate - A plate or platter to present and serve the kevum.

Origin stories

Kevum, also known as Konda Kevum or oil cake, is a traditional Sri Lankan sweet that plays a key role in the celebration of Avurudu, the Sinhalese and Tamil New Year. Its charmingly peculiar shape is said to be inspired by the traditional Sri Lankan drum, 'Kevum Thel'. The golden-brown sweet, crispy on the outside and soft on the inside, coated with a glossy layer of kithul treacle, carries within it the warmth and hospitality of the Sri Lankan people. This delicacy is the centerpiece of Avurudu celebrations, symbolizing the spirit of togetherness and harmony, as families gather around the hearth to make Kevum together, taking turns to carefully drop spoonfuls of batter into bubbling oil. It's not just a sweet, it's a sweet reminder of unity, tradition, and the time-tested Sri Lankan way of life.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.