Aasmie

Make Aasmie for your Sinhala and Tamil New year kevili table.

INGREDIENTS:

• 225 g Rice flour
• 1 Cup thick coconut milk
• 1 Cup light coconut milk
• 1/2 Tablespoon Salt
• Oil for frying
• A handful of dhoul kurundu leaves
• To make Syrup
  • 225 g Sugar
  • 1/4 Cup Water
  • Essence of rose
  • Pink/Red coloring (As you preferred)

METHOD:

• Sieve the rice through a very fine sieve.
• Add milk to flour very gradually and knead well with the hand.
• Then add salt.
• Put dhoul kurundu in a 1(one) cup of light coconut milk, in blender and blend for minute or two.
• Add the dhoul kurundu juice (strained) to the mixture to make the batter slimy.
• The batter should be of a thick, and of slimy consistency.
• Dilute with a little more coconut milk to get the consistency required for the batter.
• Have ready a deep round-bottom pan about three-fourths full of boiling oil.
• Pour spoonful of the batter to an Aasmie spoon ( a large coconut shell spoon with a perforated bottom and an upright handle) pouring into the boiling oil moving the spoon round and in all directions until a complete circle is formed.
• Release the edges with an oil spoon, fold over to form a semi-circle (like half of the moon) and press the edges together.
• Turn over and over and fry the Aasmie.
• Drain on paper or tissue.
• The Aasmies should be put away for a day or two in covered box and then fried again to make them light and crisp.
• Then decorate the top of the Aasimies with thickened syrup you made pouring it in a zigzag or any design as you prefer.
• How to make syrup:
  • Put the sugar and water in a saucepan and thicken it over the fire.
  • Flavor with rose and color it pink(or any color as preferred) with a few drops of coloring.
  • Pour it over the Aasmies before it hardens.