Ingredients:
- Rice flour – 2 cups
- Jaggery (preferably Kithul jaggery) – 250 g
- Salt – 1/4 tsp
- Turmeric powder – 1/4 tsp
- Coconut milk – 1/2 cup
- Oil – For deep frying
Instructions:
Prepare the Jaggery Syrup:
- Cut the jaggery into small pieces.
- Add 1/4 cup of water to the jaggery and heat it until it melts completely into a syrup.
Make the Batter:
- Gradually mix the rice flour into the jaggery syrup while stirring continuously.
- Add coconut milk, turmeric powder, and salt to the mixture.
- Stir until you get a smooth, thick batter. If needed, add a little water to adjust the consistency.
Shape the Kavum:
- Heat oil in a deep frying pan over medium heat.
- Once the oil is hot, use a ladle or mold to shape the batter into round or oval shapes (traditional shapes).
- Carefully drop the batter into the hot oil.
Fry the Kavum:
- Fry the kavum while gently splashing hot oil over the top to help it puff up and cook evenly.
- Once golden brown, remove from oil and drain on a paper towel to remove excess oil.
Tips:
- Use high-quality rice flour for the best texture.
- Kithul jaggery gives the most authentic taste, but you can substitute it with sugar or honey if unavailable.
Enjoy your delicious Sri Lankan Kavum! 🍘