SRI LANKAN KAVUM(PANIYARAM)


This is an easy sweet to make ,no need of any expertise like Adhirasam,no ‘set asides

required ..just 10 minutes after mixing is enough.

The oil level while frying did not decrease much like other sweets.

No need to press out the oil too.

The only hassle, is that you have to fry this one at a time,so try making in small

quantities first.

You can use treacle or caramelised sugar syrup.I made this with jaggery (achu

karupatti) made into a syrup a with1 tblsp of brown sugar.

The syrup has to be mixed into the flour, according to your taste gradually to a thick

batter free from lumps.

I added sesame seeds and dry ginger powder to the batter for my twist to the recipe.

For the recipe now

INGREDIENTS

1 cup rice flour ( store bought/ home made)

3/4 cup maida/ all purpose flour

1 bottle treacle/ pol pani/ home made treacle/ syrup

1/4 tsp salt

1/2 tsp dry ginger powder ( optional)

1/2 tsp. cardamon powder

1-2 tsp sesame seeds

METHOD

Mix both flours with all the ingredients except treacle.

Next add treacle gradually,mixing well to get a silky texture.

The batter should not be thin or thick.The batter should flow easily when poured from

spoon.

Heat oil ,and pour one ladle at a time in the centre of kadai only ( do not spread)

Keep tapping the edges of the kavum with a slotted spoon.

You will see it puffing up and rising up to the surface of the oil.Fry on both sides to a light

golden color.Allow to cool and store.

NOTE: Dessicated coconut ,or lightly roasted coconut will be another variation

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