Konda Kavum is the undisputed centerpiece of any Sri Lankan sweet table. Famous for its distinct “konda” (top knot), making this sweet, spiced, deep-fried cake is considered an absolute art form. It takes a bit of multitasking to shape the knot while it fries, but the sweet, treacle-infused flavor is unmatched.
Ingredients
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2 cups Rice Flour & 1/2 cup All-Purpose Flour
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1.5 cups pure Kithul Treacle
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1 tsp crushed Fennel seeds and Cardamom
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A pinch of salt
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Coconut oil for deep frying
Method
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Boil the treacle slightly. Mix the rice flour, all-purpose flour, spices, and salt in a bowl.
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Gradually pour the warm treacle into the flour, mixing continuously to form a thick, smooth batter. Cover and let it rest for at least 2 hours.
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Heat oil in a deep, rounded pan (thachchiya). Pour a spoonful of batter into the center.
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As the batter puffs up in the middle, use a wooden skewer to poke the center while continuously splashing hot oil over the top using a spoon to form and cook the “konda” (knot).
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Fry until dark brown, drain, and let it cool.
Resting the batter is crucial! It allows the rice flour to absorb the treacle properly, preventing your Kavum from becoming hard and dry.
