{"id":92828,"date":"2019-09-03T14:16:38","date_gmt":"2019-09-03T21:16:38","guid":{"rendered":"http:\/\/www.lankaweb.com\/news\/items\/?p=92828"},"modified":"2019-09-03T14:17:58","modified_gmt":"2019-09-03T21:17:58","slug":"lankas-festival-sweet-konda-kavum-and-how-it-is-made","status":"publish","type":"post","link":"https:\/\/www.lankaweb.com\/news\/items\/2019\/09\/03\/lankas-festival-sweet-konda-kavum-and-how-it-is-made\/","title":{"rendered":"Lanka\u2019s festival sweet Konda Kavum and how it is made"},"content":{"rendered":"<h2><span style=\"color: #0000ff;\"><em>Courtesy NewsIn.Asia<\/em><\/span><\/h2>\n\n\n<p>Colombo, September 3: Kevum or Konda Kavu is mentioned in ancient Sri Lankan texts including the&nbsp;<em>Ummagga Jatakaya<\/em>,<em>Saddharma Ratnawaliya<\/em>and<em>Pujawaliya&nbsp;<\/em>as a delectable sweet. It is a festival sweet especially associated with the Sinhala New Year where it is part of an array of sweetmeats and savouries.<\/p>\n\n\n\n<p>The<em>Dhathuwansaya<\/em>, an ancient Sinhala text, mentions 18 kinds of kevum including Sedhi Kevum, Mun Kevum, Ulundu Kevum, Uthupu (shaped using a coconut shell) and Ginipu (fire kevum)<\/p>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/newsin.asia\/wp-content\/uploads\/2019\/09\/Mixing-of-ingredients.jpg\"><img decoding=\"async\" src=\"https:\/\/newsin.asia\/wp-content\/uploads\/2019\/09\/Mixing-of-ingredients.jpg\" alt=\"\" class=\"wp-image-33158\"\/><\/a><figcaption>Mixing of ingredients. Photo: Tang Lu\/Xinhua<\/figcaption><\/figure>\n\n\n\n<ul class=\"wp-block-list\"><li>Konda kevum&nbsp;<em>hair kevum<\/em>is the most common variant. It has a dark reddish colour. The dough of rice flour and kithul treacle is flavoured with salt and cardamon Konda the Sinhala word for a lock of hair, a shape the konda kevum resembles. It is shaped by hand and without a special mould.<\/li><li>Naran kevum) \u2013<em>mandarin kevum<\/em>is the size and shape of a mandarin, colored yellow with saffrom, green gram flour and scraped coconut are added to the basic kevum mix of rice flour and treacle.<\/li><li>Thala kevum \u2013<em>sesame kevum<\/em>have sesame in the kevum dough.<\/li><li>Undu kevum \u2013&nbsp;<em>dal kevum<\/em>is kevum flavored with urad dal.<\/li><li>Mun kevum \u2013<em>gram kevum<\/em>adds green gram flour and saffron to the kevum mix of rice flour and treacle. The kevum are diamond shaped and yellow.<\/li><\/ul>\n\n\n\n<p><strong>How To Make It<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/newsin.asia\/wp-content\/uploads\/2019\/09\/Konda-Kavum-3.jpg\"><img decoding=\"async\" src=\"https:\/\/newsin.asia\/wp-content\/uploads\/2019\/09\/Konda-Kavum-3.jpg\" alt=\"\" class=\"wp-image-33157\"\/><\/a><figcaption>Konda Kavum being fried. Photo: Tang Lu\/Xinhua<\/figcaption><\/figure>\n\n\n\n<p><strong>Lu Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 kg of Rice flour<\/li><li>500 ml of Coconut Syrup (Pol paeni) or Kithul paeni<\/li><li>Salt<\/li><li>Oil for Frying<\/li><li>Wooden stick<\/li><li>some caraway seeds (maduru)<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/newsin.asia\/wp-content\/uploads\/2019\/09\/Basket-full-of-warm-Kavum.jpg\"><img decoding=\"async\" src=\"https:\/\/newsin.asia\/wp-content\/uploads\/2019\/09\/Basket-full-of-warm-Kavum.jpg\" alt=\"\" class=\"wp-image-33159\"\/><\/a><figcaption>Basket full of warm Kavum. Photo: Tang Lu\/Xinhua<\/figcaption><\/figure>\n\n\n\n<p><strong>Method<\/strong><\/p>\n\n\n\n<p><strong>.<\/strong>The floor must be very finely sieved.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Put it into a ball add syrup and mix well together adding a little salt and little hot water, if the batter is too thick. If not sure of the consistency it is best to fry a Kavum and see whether it is right before adding the water.<\/li><li>Keep ready a deep found-bottom pan of boiling coconut or vegetable oil.<\/li><li>Pour spoonful of the batter and as it begins to fry and the centre rises pour in a little more batter into the centre and insert an ekel in the middle of the fritter, not allowing it to go through.<\/li><li>Keep twisting the ekel round and round and at the same time splashing the boiling oil on the fritter using an oil spoon for the purpose.<\/li><li>This is to produce the Konde (hair) Press round the base of the Konde with the spoon to get it in to the proper shape.<\/li><li>The Kavum must have a nice brown colour when fried. Drain well.<\/li><\/ul>\n\n\n\n<p><em>(The pictures were taken by Tang Lu of the Xinhua News Agency at a leading hotel in Colombo. Editor Wu Qin)<\/em><\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u2714 \u0d9a\u0ddc\u0dab\u0dca\u0da9 \u0d9a\u0dd0\u0dc0\u0dd4\u0db8\u0dca \u0dc3\u0ddc\u0dc6\u0dca\u0da7\u0dca \u0d91\u0d9a\u0da7 \u0dc4\u0dbb\u0dd2\u0dba\u0da7  \u0dc4\u0daf\u0db1\u0dca\u0db1 \u200d\u0d89\u0d9c\u0dd9\u0db1 \u0d9c\u0db1\u0dd2\u0db8\u0dd4 Konda Kavum recipe by Ap\u00e9 Amma\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/pWgGwKeXAtE?start=549&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Courtesy NewsIn.Asia Colombo, September 3: Kevum or Konda Kavu is mentioned in ancient Sri Lankan texts including the&nbsp;Ummagga Jatakaya,Saddharma RatnawaliyaandPujawaliya&nbsp;as a delectable sweet. It is a festival sweet especially associated with the Sinhala New Year where it is part of an array of sweetmeats and savouries. TheDhathuwansaya, an ancient Sinhala text, mentions 18 kinds of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-92828","post","type-post","status-publish","format-standard","hentry","category-forum"],"_links":{"self":[{"href":"https:\/\/www.lankaweb.com\/news\/items\/wp-json\/wp\/v2\/posts\/92828","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lankaweb.com\/news\/items\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lankaweb.com\/news\/items\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lankaweb.com\/news\/items\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lankaweb.com\/news\/items\/wp-json\/wp\/v2\/comments?post=92828"}],"version-history":[{"count":0,"href":"https:\/\/www.lankaweb.com\/news\/items\/wp-json\/wp\/v2\/posts\/92828\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lankaweb.com\/news\/items\/wp-json\/wp\/v2\/media?parent=92828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lankaweb.com\/news\/items\/wp-json\/wp\/v2\/categories?post=92828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lankaweb.com\/news\/items\/wp-json\/wp\/v2\/tags?post=92828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}