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.
Time taken: 1 ½ hours
Makes 25 to 30 kavum
- 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
- Mix all the ingredients in a bowl to make the batter. Set aside for 30 mins so that the ingredients can mix well.
- Heat the oil in a pan.
- Scoop two tablespoon of the batter into the pan.
- Plunge a long stick skewer in the middle of the batter holding it in place.
- 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.
- The batter soon puffs out and a tiny mound forms at the center. Continue the rotation until the kavum is fully cooked.
- Remove the kavum and place in a tray lined with grease absorbing paper. Repeat the process until the batter is finished.
- Store in an air-tight container.
Recipe source: Lalitha Senadheera.