Kevum

Kevum (also known as Kavum, Kokis or Oil cake) is a traditional sweet dish from Sri Lanka. It is primarily made during the Sinhalese New Year and is considered a staple in Sri Lankan festive cuisine.

Ingredients and Preparation

The main ingredients of Kevum are rice flour, treacle, and coconut oil. The rice flour is mixed with the treacle to form a dough, which is then shaped into small balls or discs. These are deep-fried in coconut oil until they turn a golden brown color. The end result is a sweet, crispy treat that is both delicious and satisfying.

Cultural Significance

Kevum holds a significant place in Sri Lankan culture. It is traditionally prepared and consumed during the Sinhalese New Year, a major holiday in Sri Lanka that marks the end of the harvest season. The preparation of Kevum is often a family activity, with everyone participating in the process. It is believed that the act of making Kevum brings good luck and prosperity for the coming year.

Variations

There are several variations of Kevum, each with its own unique taste and texture. Some of the most popular variations include Mun Kevum, which is made with green gram flour, and Naran Kevum, which is made with a filling of sweetened, spiced coconut.

See Also

• Sinhalese New Year
• Sri Lankan cuisine
• List of Sri Lankan sweets and desserts

References

   This article is a Sri Lanka-related stub. You can help WikiMD by expanding it!

This Sri Lanka-related article is a stub.

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Kevum

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  Konda Kavum