Konda Kavum

It’s been two weeks since the New Year celebrations. I asked a friend of my mother to share a few recipes of the traditional dishes she made during this time. She shared three of her recipes which I will be sharing this week.

The first is Konda Kavum, a snack my mother is particularly fond of since her childhood.

Konda Kavum

Time taken:  1 ½ hours

Makes 25 to 30 kavum

Konda KavumIngredients

  • Rice flour – 4 cups
  • Brown sugar – 1 cup
  • Vegetable oil margarine – ½ cup (100 g)
  • Coconut milk – 1 1/3 to 1 ½ cups (300 ml)
  • Cardamom – 2 or 3
  • Kithul pani/ palm jaggery treacle – ½ cup
  • Oil, for deep-frying


  1. Mix all the ingredients in a bowl to make the batter. Set aside for 30 mins so that the ingredients can mix well.
  2. Heat the oil in a pan.
  3. Scoop two tablespoon of the batter into the pan.
  4. Plunge a long stick skewer in the middle of the batter holding it in place.
  5. Turn the batter with the spoon as it gets cooked while rotating the skewer rapidly, like a spinning top but keeping it in one place.
  6. The batter soon puffs out and a tiny mound forms at the center. Continue the rotation until the kavum is fully cooked.
  7. Remove the kavum and place in a tray lined with grease absorbing paper. Repeat the process until the batter is finished.
  8. Store in an air-tight container.

Recipe source: Lalitha Senadheera.


4 thoughts on “Konda Kavum

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