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

Ingredients

• 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

Method:

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.