අපි කැවුම් හදමු Easy Kavum Recipe
අපි කැවුම් හදමු 😍 Easy Kavum Recipe is a medium Sri Lankan recipe that serves 8. 250 calories per serving. Recipe by Yash and Hass on YouTube.
Prep: 45 min | Cook: 20 min | Total: 1 hr 20 min
Cost: $9.80 total, $1.22 per serving
Ingredients
- 2 cups Wet Rice Flour (freshly ground rice, slightly damp; if unavailable, use regular rice flour and add extra water)
- 1 cup Coconut Milk (full‑fat for richer flavor)
- 1/2 cup Granulated Sugar (for sweetness and caramelisation)
- 2 tablespoons Unsalted Butter (softened, cut into cubes)
- 1 teaspoon Baking Powder (helps the kavum puff slightly)
- 1 pinch Salt (balances sweetness)
- 3 cups Vegetable Oil (for deep frying; use a neutral oil with high smoke point)
Instructions
Prepare the batter
In a mixing bowl, whisk together the wet rice flour, coconut milk, granulated sugar, softened butter, baking powder, and a pinch of salt until you obtain a smooth, pourable batter. The consistency should be similar to a thick pancake batter – not too runny, not too stiff.
Time: PT15M
Rest the batter
Cover the bowl with plastic wrap and let the batter rest at room temperature for about 30 minutes. This allows the rice flour to fully hydrate and the batter to become airy.
Time: PT30M
Heat the oil
Pour the vegetable oil into a deep frying pan to a depth of about 2 inches. Heat over medium‑high heat until the oil reaches 350°F (175°C). Use a thermometer or drop a tiny bit of batter – it should sizzle and rise to the surface immediately.
Time: PT5M
Temperature: 350°F
Fry the kavum
Using a ladle or a small measuring cup (about 2‑3 tbsp), gently slide batter into the hot oil. Fry a few at a time, allowing them to puff and turn golden brown, about 3‑4 minutes per side. Use the slotted spoon to turn them carefully.
Time: PT10M
Temperature: 350°F
Drain and cool
Remove the fried kavum with the slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Let them cool for 5 minutes before serving; they will become crispier as they cool.
Time: PT5M
Final touch (optional)
For extra shine, melt a teaspoon of butter and brush lightly over the kavum just before serving.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 2 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy (butter), Coconut
Ingredient Substitutions
- Instead of Wet Rice Flour: Regular rice flour (add 2‑3 tbsp water), Gluten‑free all‑purpose flour blend
- Instead of Coconut Milk: Full‑fat milk, Almond milk (will change flavor)
- Instead of Granulated Sugar: Brown sugar, Jaggery (will add deeper flavor)
- Instead of Unsalted Butter: Ghee, Margarine
- Instead of Baking Powder: Baking soda (use 1/4 tsp + 1/2 tsp lemon juice), None (will be denser)
- Instead of Salt: Sea salt
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Mixing Bowl
- Whisk
- Deep Frying Pan or Wok
- Thermometer (optional)
- Slotted Spoon
- Paper Towels
- Plate
Critical Steps — Do Not Skip
- Achieving the correct batter consistency after mixing.
- Ensuring oil temperature is at 350°F before frying.
- Frying without overcrowding to keep oil temperature stable.
Chef Tips from the Video
- Using freshly ground wet rice flour gives the most authentic soft interior.
- A pinch of baking powder adds extra lift without changing flavor.
- For a subtle caramel note, caramelise the sugar with butter before adding coconut milk.
Troubleshooting
Batter is too thick and does not flow from the ladle.
Add a tablespoon of coconut milk at a time until the batter reaches a pourable consistency.
Kavum does not puff up.
Check oil temperature – it should be 350°F. If too low, increase heat; if too high, lower it. Also, ensure the batter rested for at least 20 minutes.
Kavum turns dark brown quickly.
Oil is too hot. Reduce heat to medium and maintain 350°F.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Re‑heat in a hot oven (300°F) for 5 minutes to restore crispness.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag. Up to 1 month. Re‑heat directly from frozen in a 350°F oven for 8‑10 minutes.
Room temperature: Best eaten fresh; can sit out for up to 2 hours in a cool room.
Make-Ahead Tips
- Prepare the batter a few hours ahead and keep it covered at room temperature.
- Fried kavum can be reheated in a pre‑heated oven for a crisp texture.
Frequently Asked Questions
What is the cultural significance and history of Kavum in Sri Lankan New Year celebrations?
Kavum is a traditional sweet prepared during the Sinhala and Tamil New Year (Aluth Avurudda). It symbolizes prosperity and the sweetness of the coming year, and families often gather to make kavum together as a ritual of togetherness.
What are the traditional regional variations of Kavum in Sri Lankan cuisine?
In the coastal regions, kavum may be flavored with jaggery and grated coconut, while in the central hills, some families add a hint of cardamom or use fermented rice batter for extra sourness. The core ingredients—rice flour, coconut milk, and sugar—remain the same.
How is Kavum traditionally served in Sri Lanka during the New Year?
Kavum is served warm on a banana leaf platter alongside other festive sweets like kokis and kevum. It is usually eaten as a snack with tea or as part of the sweet spread during the New Year’s first meal.
What occasions or celebrations is Kavum traditionally associated with in Sri Lankan culture?
Kavum is most closely linked to the Sinhala and Tamil New Year, but it also appears at weddings, housewarmings, and temple festivals as a symbol of good luck and abundance.
What makes Kavum special or unique in Sri Lankan cuisine?
Kavum’s unique texture—crispy on the outside and soft, airy inside—comes from the combination of wet rice flour and a hot‑oil puffing technique. Its subtle coconut flavor distinguishes it from other South Asian fried sweets.
What are the most common mistakes to avoid when making Kavum at home?
Common errors include using dry rice flour (which makes the batter dense), frying at the wrong oil temperature, and overcrowding the pan which drops the oil temperature and prevents puffing.
Why does this Kavum recipe use wet rice flour instead of regular dry rice flour?
Wet rice flour retains a natural moisture that creates steam inside the batter when fried, giving Kavum its characteristic puff and soft interior. Dry flour requires extra water and can result in a heavier texture.
Can I make Kavum ahead of time and how should I store it?
Yes. Prepare the batter up to step 2 and keep it covered at room temperature for a few hours. After frying, store the cooled kavum in an airtight container in the refrigerator for up to 3 days, reheating in a hot oven before serving.
What texture and appearance should I look for when frying Kavum?
A properly fried Kavum should be golden‑brown, slightly glossy, and puffed with a hollow interior. When pressed lightly, the outer shell should feel crisp while the inside remains soft.
How do I know when Kavum is done cooking?
Kavum is done when it rises, turns a uniform golden‑brown color, and floats to the surface of the oil. A quick test is to lift one with a slotted spoon; it should feel firm on the outside and sound hollow when tapped.
What does the YouTube channel Yash and Hass specialize in?
The YouTube channel Yash and Hass focuses on Sri Lankan home cooking, sharing traditional recipes, festive dishes, and modern twists on classic island cuisine with a friendly, conversational style.
How does the YouTube channel Yash and Hass's approach to Sri Lankan cooking differ from other Sri Lankan cooking channels?
Yash and Hass blend personal family stories with step‑by‑step demonstrations, often using ingredients that are easy to find in both Sri Lankan grocery stores and mainstream supermarkets, making traditional dishes more accessible to a global audience.
Last updated: August 27, 2026
