Kavum

Ingredients

Instructions

1. 1

   In a medium bowl, whisk together the rice flour, thick coconut milk, kithul treacle, salt, and cardamom until you have a smooth, thick batter with no dry pockets. It should be thicker than pancake batter and slowly drop from a spoon; if it seems too stiff to pipe or spoon, loosen with 1-2 teaspoons water, but keep it dense so the kavum hold their shape.

2. 2

   Let the batter rest for 5 minutes. This short rest hydrates the rice flour and makes shaping easier. Meanwhile, line a plate with kitchen paper and set a small bowl of water nearby to moisten your spoon if needed.

3. 3

   Stir the sesame seeds into the batter. Heat the neutral oil in a small, deep saucepan over medium heat to about 160-165°C. The moderate temperature is important: too hot and the outside browns before the centre cooks; too cool and the kavum absorb excess oil.

4. 4

   To shape, scoop about 2 tablespoons of batter and gently ease it into the hot oil, helping it off the spoon with a wet fingertip or a second spoon. Fry 3 pieces at a time so the pan is not crowded. As each piece puffs and the edges begin to set, use two spoons to nudge in the sides slightly, creating the characteristic diamond-like, pinched shape.

5. 5

   Fry each batch for 4-5 minutes total, turning occasionally, until deep golden brown and cooked through. Properly done kavum feel light for their size and show no wet batter at the seams when lifted. Adjust the heat as needed to keep the oil in range.

6. 6

   Lift out the kavum with a slotted spoon and drain on the lined plate. Let them sit for 2-3 minutes before serving; the crust firms slightly as they cool. Serve warm or at room temperature.

Nutrition per serving

Notes

• •Kithul treacle gives the most authentic flavour; if unavailable, use a dark coconut treacle. Molasses is stronger and less delicate, so use slightly less if substituting.
• •Because rice flour brands absorb differently, texture matters more than exact looseness: the batter should be thick enough to mound briefly when dropped.
• •Use a smaller saucepan rather than a wide pan to maintain oil depth for proper puffing and shaping.
• •Kavum are excellent with plain tea and are often served as a festive sweet snack.

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