Authentic Sri Lankan Konda Kavum Recipe

Ingredients

2 cups of raw rice
1 cup of white sugar
1/2 cup of Kithul treacle or coconut treacle
2 cups of coconut milk
1/2 teaspoon of salt
1/2 teaspoon of cardamom powder
1/4 teaspoon of turmeric powder
Oil for deep frying

Steps and instructions

First, wash the raw rice thoroughly and soak it in water for about 4 hours. After soaking, drain the water.
Grind the soaked rice into a fine powder and sieve it to remove any lumps. Set aside.
In a saucepan, combine sugar, Kithul treacle or coconut treacle, salt, cardamom powder, and turmeric powder. Heat over medium heat, stirring continuously until the sugar completely dissolves.
Add coconut milk to the pan and stir until well combined. Cook this mixture until it becomes thick and syrupy.
Remove the saucepan from the heat and gradually add the rice powder, stirring constantly to avoid lumps. The mixture should be thick enough to hold its shape and not spread when dropped into hot oil.
Heat oil in a deep frying pan. To test if the oil is hot enough, drop a small amount of the batter into the oil. If it rises to the surface quickly, the oil is ready.
Using a spoon, drop spoonfuls of the batter into the hot oil. The batter will expand and take the shape of a small, round cake. Fry until golden brown.
Using a slotted spoon, remove the Konda Kavum from the oil and drain on paper towels.
Allow the Konda Kavum to cool before serving. Enjoy!

Tools for making

Mixing bowl - A large bowl to mix the ingredients and prepare the batter.
Sieve - Used to remove lumps and ensure a smooth rice powder texture.
Saucepan - A medium-sized pan to cook the sugar and treacle mixture.
Stirring spoon - Used to continuously stir the sugar and treacle mixture while cooking.
Deep frying pan - A pan with high sides to hold enough oil for deep frying the Konda Kavum.
Slotted spoon - Utensil with holes to remove the fried Konda Kavum from the oil.
Paper towels - To drain excess oil from the fried Konda Kavum.

Recipe variations

Instead of using raw rice, you can try using rice flour to make the batter.
For a gluten-free option, substitute the rice with a gluten-free flour like millet flour or sorghum flour.
If you prefer a different sweetener, you can use jaggery or brown sugar instead of white sugar.
For a different flavor, you can add a pinch of cinnamon powder or nutmeg powder to the batter.
If you don't have access to Kithul treacle or coconut treacle, you can substitute it with honey or maple syrup.
If you want to make it vegan, replace the cow's milk-based coconut milk with plant-based milk like almond milk or soy milk.
To add texture, you can incorporate chopped nuts like cashews or almonds into the batter.
If you prefer a crispier crust, you can roll the batter into small balls and deep fry them instead of dropping spoonfuls directly into the oil.

Recipe overview

Konda Kavum is an iconic Sri Lankan sweet treat, typically prepared for Sinhalese New Year, but enjoyed year-round for various festivities. This traditional delicacy, deep-fried to a glorious golden brown, is not only delicious but also carries the rich cultural heritage of Sri Lanka. The recipe involves a rich, sweet batter made from raw rice, white sugar, and Kithul or coconut treacle, flavoured with cardamom and a hint of turmeric. This batter is then deep-fried in hot oil until it transforms into delightfully fluffy and crispy round cakes. Making Konda Kavum is quite a unique process, and although it may seem complicated at first, with patience and practice, you'll find it's rewarding and worthwhile. This recipe will guide you step-by-step on your journey to mastering this traditional sweet. So, let's get started on this culinary adventure and immerse ourselves in the flavours of Sri Lankan cuisine!

Common questions

Can I use any type of rice for this recipe?
Yes, you can use any variety of raw rice for this recipe.
Can I substitute white sugar with brown sugar?
Yes, you can substitute white sugar with brown sugar if you prefer. However, keep in mind that it may slightly alter the taste and color of the Konda Kavum.
What can I use instead of Kithul treacle or coconut treacle?
If you don't have Kithul treacle or coconut treacle, you can replace it with an equal amount of molasses or honey.
Do I need to use freshly squeezed coconut milk?
Freshly squeezed coconut milk will yield the best results and flavors. However, if you don't have access to fresh coconut milk, you can use canned or packaged coconut milk as a substitute.
Can I skip the cardamom and turmeric powder?
While cardamom and turmeric add a unique flavor and color to the Konda Kavum, you can omit them if you prefer a milder taste. However, note that it may affect the overall taste of the final dish.
What is the ideal frying temperature for the Konda Kavum?
The oil should be heated to medium-high heat, around 350°F (175°C), for deep frying the Konda Kavum.
How long should I fry the Konda Kavum?
Fry the Konda Kavum until they turn golden brown. The cooking time may vary, but it usually takes around 2-3 minutes per batch.
Can I store the Konda Kavum?
Yes, you can store the Konda Kavum in an airtight container at room temperature for up to a week. However, they are best enjoyed when fresh.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the ingredients.
Sieve - Used to remove lumps from the rice flour.
Saucepan - A deep pan for cooking the syrup and coconut milk mixture.
Spoon - For stirring the batter and syrup.
Deep Frying Pan - Used for frying the Konda Kavum.
Slotted Spoon - To remove the fried Konda Kavum from the oil.
Paper Towels - For draining the excess oil from the fried Konda Kavum.

Origin stories

Konda Kavum is a traditional Sri Lankan sweet that holds a special place in the island's cuisine, particularly during the Sinhalese and Tamil New Year celebrations. Its name comes from the Sinhalese words 'Konda', meaning 'hair', and 'Kavum', meaning 'fried cake', drawing a playful comparison to its unique shape that resembles a tuft of hair. Made using rice flour and treacle, these deep-fried delicacies are known for their crispy exterior and soft interior. They are an integral part of the New Year feast, symbolizing prosperity and sweetness for the year ahead. Every Sri Lankan household takes pride in preparing Konda Kavum, honing the technique passed down through generations. Even amidst modern culinary influences, Konda Kavum remains a timeless favorite, echoing the rich culinary heritage of Sri Lanka.

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.

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