Kavum (Sri Lankan Oil Cakes)

Preparació prèvia

Llista d’ingredients

Elaboració

Pas a pas

1. 1

   In a large bowl, combine the roasted rice flour, cardamom powder, and salt. Whisk them together until well mixed.

   Uns 2 min

2. 2

   In a separate saucepan, gently heat the coconut milk and kithul treacle over low heat until the treacle is fully dissolved and the mixture is warm, but not boiling.

   Uns 3 min

   Nota de cuina: Do not overheat the mixture, as it can affect the texture of the kavum.

3. 3

   Gradually pour the warm treacle mixture into the dry ingredients, stirring continuously with a wooden spoon or spatula.

   Uns 3 min

   Nota de cuina: Add the liquid slowly to avoid lumps and ensure a smooth batter.

4. 4

   Continue mixing until a smooth, thick batter forms. It should be thick enough to hold its shape when dropped from a spoon.

   Uns 2 min

   Nota de cuina: The consistency is key for the kavum to cook properly and achieve the right texture.

5. 5

   Heat the vegetable oil in a deep pan or wok over medium heat to about 170-180°C (340-350°F).

   Uns 5 min

   Nota de cuina: Use a kitchen thermometer to ensure the oil is at the correct temperature for best results.

6. 6

   Carefully drop spoonfuls of the batter into the hot oil, one at a time. Do not overcrowd the pan.

   Uns 5 min

   Nota de cuina: The kavum will puff up and float to the surface.

7. 7

   Fry each kavum for about 3-5 minutes, turning occasionally, until they are golden brown and cooked through.

   Uns 10 min

   Nota de cuina: Adjust heat as needed to prevent burning and ensure even cooking.

8. 8

   Remove the cooked kavum from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

9. 9

   Serve warm or at room temperature.