Aasmi
Aasmi is a traditional Sri Lankan deep-fried sweet snack, often prepared for special occasions. It features a unique crispy texture and a sweet, slightly savory flavor from the coconut milk and rice flour base. This vegan version captures the essence of the classic treat.
An original recipe by Forkin
- Total time
- 2 hr 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 642 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 grice flour
- 400 mlcoconut milk, full-fat
- 0.25 tspsalt
- 50 gsugar
- 500 mlvegetable oil, for deep frying
syrup
- 2 pcscardamom pod, crushed
- 100 mlwater
Equipment
funnel · deep pan · saucepan · slotted spoon · paper towels · wok · large bowl · wire rack · whisk · kitchen thermometer
The method
Step by step
- 1
In a large bowl, combine the rice flour, coconut milk, and salt.
About 2 min
Cook’s note: Ensure the mixture is smooth and free of lumps for the best texture.
- 2
Whisk well until a smooth batter forms, similar in consistency to pancake batter.
About 3 min
- 3
Cover the bowl and let the batter rest at room temperature for at least 2 hours, or up to 4 hours.
About 2 hr
Cook’s note: Resting the batter helps to hydrate the rice flour, resulting in a crispier aasmi.
- 4
While the batter rests, prepare the sugar syrup by combining the sugar, crushed cardamom pods, and water in a small saucepan.
About 2 min
- 5
Bring the syrup to a boil over medium heat, stirring until the sugar dissolves completely.
About 5 min
- 6
Reduce the heat and simmer for 5 minutes until the syrup slightly thickens, then remove from heat and let it cool.
About 5 min
- 7
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170°C (340°F).
About 5 min
Cook’s note: Use a kitchen thermometer to ensure the oil is at the correct temperature for even frying.
- 8
Pour a small amount of batter into a funnel or a small cup with a spout.
- 9
Carefully drizzle the batter into the hot oil in a circular or spiral motion to create a lace-like pattern.
About 1 min
Cook’s note: Do not overcrowd the pan; fry one or two at a time depending on the pan size.
- 10
Fry for 2-3 minutes on each side until golden brown and crispy.
About 6 min
Cook’s note: Adjust heat as needed to prevent burning and ensure even cooking.
- 11
Remove the fried aasmi with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
About 1 min
- 12
Repeat with the remaining batter, ensuring the oil temperature stays consistent.
About 10 min
- 13
Once all aasmi are fried and slightly cooled, dip each piece into the prepared sugar syrup.
About 5 min
Cook’s note: Ensure the syrup is cool to prevent the aasmi from becoming soggy.
- 14
Serve immediately or store for later enjoyment.
Per serving
Nutrition
- Calories
- 642kcal
- Protein
- 6.1g
- Carbs
- 68.6g
- Fat
- 42.9g
- Fibre
- 4g
- Sugar
- 15.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store aasmi in an airtight container at room temperature.
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