Here is a short, very easy to make recipe for konde-kevum.
250g of rice flour | 1 cup of treacle | salt
• Sift the flour, add salt and mix with treacle. Keep aside for 15 – 30 minutes.
• The kevum is not deep-fried, so don’t use too much oil. The oil should not cover the kevum.
• As you pour the flour mixture into the pan, beat it into shape with a spoon.
• Then, make a hole in the soft middle with the koora (thin iron stick) and lift it up gently so the konde rises up, cone-shaped.
• The koora is hot so the cold flour in the middle of the kevum clings to the koora. That flour should be coaxed up and shaped conically with a spoon. If there’s not enough flour, more should be added to maintain its shape.
For those who fret about consuming too much oil, there is an easy answer; if you control the fire properly, neither too high nor too low, the kevum won’t absorb much oil. Finally, what can you call the hallmarks of the konde kevum par excellence?
It’s all in the konde. It has to be conical, straight and sturdy and 1 to 1 1⁄2 inches long. If ever you happen to come across a kevum, before biting off the konde, be sure to as certain it is upto standard.
Information on Konde Kevum courtsey of master chef Dr. Publis Silva, Director, Culinary Affairs, Mt. Lavinia Hotel.