Traditional Sri Lankan Oil Cakes (Kavum)

Prepare the Base: Place the rice, brown sugar, coconut milk, cardamom seeds, salt, flour, vanilla, and water into a large bowl

Mix well and let the ingredients soak for 30 minutes

Blend the Batter: Working in batches, pour portions of the mixture into a blender

Grind until you achieve a smooth, pancake-like consistency

Rest: Allow the blended batter to sit and settle for 15 minutes

Heat the Oil: Fill a thachchi (small wok) with 2 to 2

5 inches of oil

Bring the temperature to medium-high

Fry: Pour one heaped tablespoon of batter directly into the center of the pan

Let it cook until it turns a light brown

Form the 'Konde': Insert a wooden skewer into the center of the cake and press gently

As the uncooked batter rises through the center, pour hot oil over it repeatedly while turning the skewer

Periodically lift the skewer to help form the traditional "topknot" shape

Finish: Continue splashing hot oil over the cake until it is golden brown and fully cooked

Drain: Remove from the oil and place on paper towels to drain

Serve warm or at room temperature

Pro Tip: If your batter is too thin, whisk in a little more flour

If it is too thick to pour easily, add a few teaspoons of water

Always regulate your heat—start hot, but lower the flame while shaping the center