Kavum (Sri Lankan Oil Cakes)

Kavum is a traditional Sri Lankan sweet that's deep-fried until golden brown and crispy. It’s made with rice flour, jaggery, and coconut milk, offering a rich, flavorful treat that’s perfect with a cup of tea or coffee!

Ingredients

• 2 cups rice flour
• 1 cup jaggery (grated or in block form)
• 1/2 cup coconut milk
• 1/4 tsp cardamom powder (optional)
• 1/4 tsp cinnamon powder (optional)
• 1/4 tsp salt
• 1/2 tsp yeast (optional, for soft kavum)
• Water as needed
• Oil for deep frying

Instructions

1. In a small saucepan, melt the jaggery with a little water (about 1/4 cup) until it's completely dissolved.
2. Once the jaggery mixture is ready, strain it to remove any impurities and allow it to cool slightly.
3. In a large bowl, combine the rice flour, cardamom powder, cinnamon powder, and salt. Add the melted jaggery to the flour mixture.
4. Gradually add coconut milk and mix until you form a smooth dough. If the dough is too dry, add a little water, a tablespoon at a time.
5. If you’re using yeast, dissolve it in a little warm water and add it to the dough. Let it rise for about 30 minutes in a warm place.
6. Once the dough is ready, pinch off small portions and shape them into small balls or discs (about 1-1.5 inches in diameter).
7. Heat oil in a deep pan or wok over medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil—if it rises to the top immediately, the oil is ready.
8. Carefully drop the shaped dough balls into the hot oil and fry them, turning occasionally until they are golden brown and crispy on all sides (about 5-7 minutes).
9. Remove the Kavum from the oil and drain on paper towels to remove excess oil.
10. Allow the Kavum to cool before serving. They are best enjoyed when they are warm, but they can also be stored in an airtight container for a few days.

Watch How It's Made

Tips & Variations

• To make your Kavum extra crispy, ensure the oil temperature is just right—not too hot or too cool.
• If you prefer a different flavor, try adding a few drops of vanilla extract or some grated nutmeg to the dough.
• For a more authentic flavor, you can use treacle instead of jaggery, though jaggery is the more common choice.

Serving Suggestions

• Enjoy Kavum as a delicious snack with a hot cup of Ceylon tea.
• It also pairs well with a traditional Sri Lankan breakfast or dessert table.
• These treats are perfect for festive occasions, like Sinhala and Tamil New Year or weddings.

Nutrition (approx. per serving)

• Calories: 150–200 kcal (per piece)
• Protein: 2g
• Carbohydrates: 30g
• Fats: 5–7g