Sri Lankan Kithul Treacle Pudding (Kavum) – A Heavenly Dessert for Your Next Gathering
A flavorful sri lankan dessert perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 cup kithul treacle (jaggery) 1 cup coconut milk 1/2 cup rice flour 1/4 cup grated coconut 1/4 cup sugar 1/4 cup desiccated coconut 2 tbsp ghee (clarified butter) 1 tsp cardamom powder A pinch of salt
Instructions
- In a saucepan, heat the kithul treacle and sugar over low heat until well combined. Remove from heat and let it cool. In another pan, roast the rice flour and grated coconut on low heat for 5 7 minutes or until fragrant. Combine the cooled kithul treacle mixture with the roasted rice flour and grated coconut. Add the remaining ingredients and mix well. Grease a baking tray or mold with ghee and pour the batter into it, smoothing the surface with a spatula. Bake in a preheated oven at 350°F (175°C) for about 25 minutes or until golden brown. Allow to cool before slicing and serving.
Chef’s Insight
The combination of kithul treacle and coconut gives this dessert a unique flavor that highlights Sri Lankan cuisine.
Notes
Ensure the kithul treacle is well combined with sugar before adding other ingredients.