Kitchen Recipe Collection
Sri Lankan Konda Kavum (Oil Cake)
The undisputed king of Sri Lankan sweets: a deep-fried, sponge-like cake made of rice flour and treacle, famous for its distinct 'top knot' (konda).
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 15
- Difficulty
- hard
- Cuisine
- sri lankan
Ingredients
Scaled for 15 servings
- rice flour
- kithul treacle
- all-purpose flour
- fennel seeds
- salt
- oil for deep frying
Equipment
- Deep wok (thachchiya)
- Wooden skewer (iratuwa)
- Slotted spoon
Instructions
- 1
Make Batter
Mix rice flour, a little plain flour, warm kithul treacle, crushed fennel seeds, and salt to form a thick, smooth, pouring batter. Let it rest.
- 2
Heat Oil
Heat oil in a small, deep wok. The oil must be moderately hot; if it's too hot, the outside will burn before the inside cooks.
- 3
Pour
Pour a ladle of batter directly into the center of the oil. It will sink and then float up, bubbling.
- 4
Shape the Konda
This requires skill: As the center bulges, pierce the top with a wooden skewer. Use a spoon to continuously splash hot oil onto the rising top knot to cook it, while holding it steady with the skewer.
- 5
Drain
Fry until dark brown. Remove and drain excess oil completely.
Cooking Tips
- The 'konda' (top knot) is created by the steam trying to escape from the center of the batter as the edges cook first. Splashing oil over the top helps it rise and cook simultaneously.
- If the batter spreads too much in the oil, it is too thin. Add a little more rice flour.
Variations
- Sugar Kavum: Made with white sugar syrup instead of treacle, resulting in a lighter colored cake.
Chef's Notes & Storage
- Making perfect Konda Kavum is considered an art form in Sri Lankan culture.
Nutrition Estimate
210 calories · 2g protein · 32g carbs · 8g fat · 1g fiber per serving
