Traditional Konda Kavum Recipe – Sri Lankan Oil Cakes (කොණ්ඩ කවුම්) – By Malsha – eLanka

Traditional Konda Kavum Recipe – Sri Lankan Oil Cakes (කොණ්ඩ කවුම්) – By Malsha – eLanka

Introduction:
Konda Kavum, also known as “Hair Bun Kavum,” is one of the most beloved and iconic Sri Lankan sweetmeats, especially during the Sinhala and Tamil New Year. Made from rice flour and sweetened with rich kithul (palm) treacle, these golden, deep-fried oil cakes are a delicious treat that brings a nostalgic taste of tradition.

Ingredients:

• 1 cup raw white rice (soaked and ground into fine flour)

• 1/2 cup thick kithul treacle (or jaggery syrup if unavailable)

• A pinch of salt

• 1/4 tsp turmeric powder (optional – for color)

• Water as needed

• Coconut oil (for deep frying)

Instructions:

Step 1: Prepare the Rice Flour

1. Wash and soak the raw rice for 3-4 hours.

2. Drain the rice and spread it on a clean cloth to remove excess moisture.

3. Grind the slightly damp rice into a fine flour using a grinder or blender.

4. Sieve the flour to remove any coarse bits.

Step 2: Make the Batter

1. In a bowl, mix the rice flour with a pinch of salt and turmeric powder.

2. Add kithul treacle gradually and mix well to form a thick, smooth batter.

3. If needed, add a little water to get a flowing consistency (like thick pancake batter).

4. Beat the batter well to incorporate air – this helps the kavum puff up when frying.

5. Let the batter rest for about 30 minutes.

Step 3: Deep Fry the Konda Kavum

1. Heat a pan with enough coconut oil for deep frying.

2. Take a deep spoonful of batter and gently drop it into the hot oil.

3. As it starts to cook and puff up, use a wooden stick or skewer to pull a part of the top to one side – this forms the signature “konda” or hair bun shape.

4. Reduce the heat slightly and fry until the kavum is golden brown and cooked through.

5. Remove and drain on paper towels.

Tips:

• Make sure the batter is not too runny; it should hold shape when dropped into oil.

• Use a skewer or wooden stick to shape the konda while frying.

• Maintain medium heat to ensure the inside cooks without burning the outside.