Finding authentic Kandyan sweetmeats at local homestays
5 Answers
Making traditional sweetmeats like Konda Kavum and Kokis is very time-consuming and requires specific molds and deep-frying. While they are mainly made during the April Avurudu (New Year), many older homestay mothers in the Kandy hills will gladly make a batch for you if you request it a day in advance and offer to pay for the ingredients!
Kokis is amazing, it tastes like a crispy, deep-fried coconut milk waffle.
You can also find them year-round at the small bakeries in Kandy town, but homemade is 100 times better.
It takes a lot of skill with a wooden skewer to get that top "bun" shape while it fries. Definitely watch her make it!
I will ask my host mother tonight. I really want to see how she makes the Konda Kavum shape.
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