Sri Lankan Aasmi
Aasmi is a traditional Sri Lankan sweet, deep-fried until crisp and golden. It features a unique lacy texture, achieved by a special rice flour batter and a sweet treacle coating. This vegan version is perfect for celebrations.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 6
- Difficulty
- Hard
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
batter
- 250 graw rice flour
- 200 mlcoconut milk, thick
- 1 tspfresh lime juice
- 0.5 tspsalt
frying
- 1 cupcoconut oil, for frying
syrup
- 150 mlkithul treacle
- 50 mlwater
- 2 pcscardamom pod, lightly crushed
Equipment
deep frying pan · wok · funnel · slotted spoon · paper towels · tongs · plastic wrap · wire rack · large bowl · small saucepan · kitchen thermometer
The method
Step by step
- 1
Combine the raw rice flour, thick coconut milk, fresh lime juice, and salt in a large bowl.
About 2 min
Cook’s note: Ensure the batter is smooth and free of lumps. Add a tiny bit more water if needed, but it should be thick like pancake batter.
- 2
Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 2 hours, or preferably overnight.
About 2 hr
Cook’s note: Resting the batter allows the rice flour to fully hydrate, contributing to the aasmi's delicate texture.
- 3
Heat the coconut oil in a deep frying pan or wok over medium-high heat until it reaches about 170-175°C (340-350°F).
About 5 min
Cook’s note: Use a kitchen thermometer to ensure the oil is at the correct temperature for best results.
- 4
Carefully pour a small amount of batter into a wide-mouthed funnel or a special aasmi mould. Slowly drizzle the batter in a circular motion into the hot oil, creating a lacy pattern.
Cook’s note: Work quickly but gently to form the desired shape. Don't overcrowd the pan.
- 5
Fry each aasmi for 2-3 minutes, flipping once, until golden brown and crisp.
About 3 min
- 6
Remove the fried aasmi with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
Cook’s note: Keep the fried aasmi warm while you prepare the treacle syrup.
- 7
In a small saucepan, combine the kithul treacle, water, and crushed cardamom pods.
About 2 min
- 8
Bring the mixture to a gentle boil over medium heat, then reduce heat and simmer for 5-7 minutes, until the syrup slightly thickens.
About 7 min
Cook’s note: The syrup should be thick enough to coat the back of a spoon but still pourable.
- 9
Dip each fried aasmi into the warm treacle syrup, ensuring it's fully coated.
About 5 min
Cook’s note: You can use tongs or two forks to handle the delicate aasmi.
- 10
Place the coated aasmi back on the wire rack to allow the excess syrup to drip off and for the treacle to set.
Cook’s note: The aasmi will become slightly firmer as the treacle cools.
Keep it good
Store leftover aasmi in an airtight container at room temperature.
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