The floor must be very finely sieved. Put it into a ball add syrup and mix well together adding a little salt and 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. Keep ready a deep found-bottom pan of boiling coconut or vegetable oil. Pour 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 an 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 (hair) Press round the base of the Konde with the spoon to get it in to the proper shape. The Kavum must have a nice brown colour when fried. Drain well
Note: It needs considerable practice to cook well-shaped Konda Kavum.
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