How to make Konda Kawum, a Avurudu Rasa Kawili
Konda Kawum is a special sweetmeat (also known as an Oil Cake) made from Rice Flour and is served for Sri Lankan New Year. It is called Konde because while frying, we use a stick to pop up the middle part like a cone shape. The inside of a Konda Kawum is soft and moist.
If you like these type of Kawum recipes, you might be interested in trying my traditional Handi Kawum and Athirasa Kawum recipes.
Prep Time: 4 hours
Cook Time: 30 minutes
Ingredients
- 250g of Rice Flour
- 150g of All Purpose Flour
- 275g of Sugar
- 2 tbsp of Sugar for Caramelized Syrup
- 3 tbsp of thickened Coconut Milk
- Salt
Instructions
- Add 250g of Rice Flour into a bowl.
- Add 150g of All Purpose Flour.
- Add 250g of Sugar.
- Heat 2 tbsp of Sugar in a saucepan over medium heat.
- When the Sugar starts to caramelize, add 4 tbsp of Water and stir.
- Pour the Caramelized Sugar syrup into the bowl.
- Add Salt to taste.
- Add 3 tbsp of thickened Coconut Milk.
- Add some crushed Cumin.
- Using your hands, mix these ingredients together thoroughly.
- While adding Water, a little at a time, mix and form a batter that is not too runny and not too thick.
- Cover the bowl and set it aside for about 3 to 4 hours.
- Now heat Oil for deep frying over medium heat.
- Turn the heat down to low.
- Using a ladle, pour some of the Konda Kawum batter into the Oil in a straight line.
- Using the ladle, baste the Konda Kawum with the Oil from the sides.
- When the Konda Kawum starts to puff up, use a wooden chopstick or similar wood stick and poke the top part of the Konda Kawum and then rotate it slightly so that the middle part of the Konda Kawum pops up. Keep basting the Konda Kawum while doing this.
- Fry the Konda Kawum until it is a golden color.
Photos
