Sri Lankan Konda Kavum (Oil Cakes)

You will need the following equipment to try this recipe:

Please note: The shape of the Pan is really important and you can't do it in a flat bottom pan.

Recipe (This will yield around 15 oil cakes):

• Rice Flour 200 grams (Sifted twice)
• Wheat Flour 100 grams
• Sugar 100 grams (White \ Brown)
• Kithul Treacle 200 ml (Boiled and let cool down before using)
• Vanilla Extract 1tsp
• Fennel Seeds 1/2 tsp (Roasted)
• Water  100 ml
• Oil 50ml for frying (Since this is a Traditional Sri Lankan Sweet If possible try to use Coconut Oil If not any flavorless oil like Sunflower oil will do) 

Method:

1. Mix rice flour, wheat flour, and sugar in a bowl.
2. Make a well in the middle and pour in the Kithul Treacle.
3. Mix it thoroughly and add water little by little until you get a smooth batter (adjust the water as needed but make sure you don't make the batter too thin) .
4. Add the roasted fennel seeds and vanilla extract to the batter to give it the authentic aroma of the Traditional Sri Lankan Oil Cakes.
5. Leave aside the batter for 5 hours (If you are in a hurry atleast 1 hour to prove) for better results.
6. fill the pan with oil ( up to 1 or 1 1/2 inches high and heat it before adding the batter.
7. When the oil is hot pour in around 1 tbsp of the batter to the center of the pan and add bit more batter to the center to help form the konde :).
8. Let the mixture sit  for about 10 - 15 seconds but make sure to keep bathing the mixture with oil using a slotted spoon and then grab a bamboo skewer to the other hand and insert it at the center of the Kavum to let the raw batter in the middle to rise up, you need to help this process  by keep bathing the center of the Kavum with the hot oil using the slotted spoon using the other hand (This process could be little bit difficult to master at the beginning and surely would need some practice runs to master it properly. But if you are not bothered with the Konde just make Pethi Kavum using the same batter. Process will be the same except you don't need to add extra batter to the center as mentioned in step 7)
9. Take the kavum out of the pan when it is golden brown, and leave it on a kitchen towel to drain the excess oil.
10. A little bit of Patience can go a long way :) Good Luck!