DessertSnack

Aasmi

Name: Aasmi
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: sri_lankan
Ingredients: 250 g rice flour; 400 ml coconut milk full-fat; 0.25 tsp salt; 50 g sugar; 2 pcs cardamom pod crushed; 100 ml water; 500 ml vegetable oil for deep frying

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

VeganVegetarianGluten-free

Mise en place

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

56%Score

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

Storage

Store aasmi in an airtight container at room temperature.