How to make Traditional Pethi Kavum
Pethi Kavum is a type of traditional kavum quite popular in Villages and is made for Sri Lankan New Years. Although Pethi Kavum looks like Handi Kavum, there are a few differences. Pethi Kavum is much thinner, will not expand during frying, and it uses a dough. Handi Kavum is much thicker and uses a batter which is ladled into hot Oil. You can compare the difference to my Handi Kavum recipe.
If you like Sri Lankan Kavum, you might be interested in trying my Bakini Kavum and Komala Watan recipes.
Total Time: 10 minutes
Ingredients
- 200g of Sugar
- 250g of Rice Flour
- Cumin Seeds
- Sesame Seeds (optional)
- Salt
- 1.5 tbsp of Sugar
- 3 tbsp of thickened Coconut Milk
Instructions
- Heat 1 tbsp from the 200g of Sugar in a saucepan over medium heat.
- When the Sugar starts to caramelize, add 1/2 a cup of Water.
- Add the remaining Sugar.
- When the Caramelized Sugar syrup starts to bubble, add Salt to taste.
- Give it a stir.
- When all the Sugar has melted, take it off the stove and let this mixture cool down.
- Add 250g of Rice Flour into a bowl.
- Add some Cumin Seeds.
- Add some Sesame Seeds (optional).
- Mix the dry ingredients by hand.
- Now pour the Caramelized Sugar syrup, a little at a time, while mixing and forming a soft dough.
- Add 1.5 tbsp of Sugar.
- Add 3 tbsp of thickened Coconut Milk.
- Mix until the ingredients are incorporated.
- Now break pieces of the dough and flatten it in your hand into a circle shape.
- Deep fry each of the Pethi Kavum under low heat.
- When the Pethi Kavum turns a golden color, press the Pethi Kavum down with your spoon.
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