Ingredients
2 measures rice flour
¼ measure coconut syrup
Salt
Oil for frying
Method
The flour must be very finely sieved. Put it into a basin, add the syrup and mix well together, adding a little salt and a 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. Have ready a deep round-bottom pan of boiling coconut oil.
Pour in a 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 and ekel in the middle of the fritter; not allowing it to go through.
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. This is to produce the konde. Press round the base of the konde with the spoon to get it into the proper shape.
The kavums must have a nice brown colour when fried. Drain well.
It needs considerable practice to produce a well-shaped kavum..
Recipe source Daily News Cookery Book