Aasmi
Desserts • Sri Lanka
ගැන Aasmi
Red-laced crispy rice flour sweet with treacle — New Year celebratory.
How to Make Aasmi (Traditional & Healthy Version)
Aasmi is a celebrated Sri Lankan dessert known for its intricate lace-like appearance, crisp texture, and subtle sweetness. Traditionally prepared for festive occasions, weddings, and New Year celebrations, Aasmi embodies the artistry and heritage of Sri Lankan cuisine. This delicacy is made using rice flour, coconut milk, and a unique ingredient called davul kurundu (wild cinnamon leaf extract), which adds a distinct aroma and helps form the signature lacy structure. Aasmi’s preparation is a labor of love, often passed down through generations in Sri Lankan households. The batter is delicately piped into hot oil, creating beautiful, lacy spirals that are then drizzled with a sweet sugar syrup tinted with natural food coloring. This dessert is not only a feast for the eyes but also offers a light, crunchy bite with a gentle coconut flavor and a hint of spice. Aasmi stands out as a vegetarian treat that brings people together during special occasions, making it a must-try for anyone seeking authentic Sri Lankan flavors with a touch of health-consciousness.
Ingredients(for 2 medium Aasmi pieces per serving)
- 1 cup Rice flour (Use freshly ground white rice flour for best results)
- 2/3 cup Coconut milk (Fresh thick coconut milk preferred (Pol kiri))
- 2 tbsp Davul kurundu leaf (wild cinnamon leaf) extract (Optional but authentic; substitute with 1/2 tsp lime juice if unavailable) - optional
- 1/4 cup Water (Adjust for batter consistency)
- 1/4 tsp Salt (Enhances flavor)
- For deep frying Coconut oil (Use enough for 2-inch depth in pan)
- 1/2 cup Sugar (For sugar syrup)
- 1/4 cup Water (for syrup) (Combine with sugar)
- Few drops Natural food coloring (Traditionally pink or green; optional) - optional
- 1/4 tsp Cardamom powder (For fragrant syrup) - optional
Instructions
- 1
Prepare the batter by combining rice flour and salt in a mixing bowl. Gradually add coconut milk and water, whisking until a smooth, thick, pourable batter forms. Stir in davul kurundu extract or lime juice if using.
5 minutes
Ensure the batter is lump-free and has a consistency similar to pancake batter.
- 2
Heat coconut oil in a deep, wide pan over medium-high heat. The oil should be sufficiently hot but not smoking.
5 minutes
Test temperature by dropping a little batter; it should sizzle and rise immediately.
- 3
Fill a piping bag or Aasmi mold with the batter. Pipe the batter in circular, lace-like patterns into the hot oil. Fry each piece for 1-2 minutes on each side or until lightly golden and crisp.
10 minutes
Avoid overcrowding the pan to maintain the lace structure and ensure even frying.
- 4
Remove Aasmi with a slotted spoon and drain on paper towels. Let them rest for a few hours to crisp up further.
5 minutes
Allowing Aasmi to cool completely helps achieve the signature crunch.
Why This Dish is Healthy
This healthy version of Aasmi uses coconut milk instead of dairy, offers a moderate portion size, and allows the sugar syrup to be adjusted to taste. By frying in coconut oil and using fresh, whole ingredients, you enjoy a treat that is free from artificial additives and preservatives. The dessert is naturally gluten-free (if pure rice flour is used) and can be adapted to fit vegan or lower-sugar diets, making it a guilt-free indulgence for festive occasions.
Aasmi, when prepared with fresh coconut milk and minimal sugar syrup, offers a moderate energy boost with complex carbohydrates from rice flour and healthy fats from coconut. The use of coconut oil in frying provides medium-chain triglycerides, beneficial for energy metabolism. Cardamom adds antioxidants, while the absence of dairy and animal products makes this dessert suitable for vegetarians. Reducing the quantity of sugar syrup can further lower the glycemic load, making it a better choice for most diets.
Pro Tips
- 💡Tip 1: Use freshly ground rice flour for the best texture and traditional flavor.
- 💡Tip 2: Allow Aasmi to cool and crisp up completely before drizzling with syrup.
- 💡Tip 3: If davul kurundu is unavailable, a touch of lime juice provides similar binding for the batter.
Storage & Serving
Store undrizzled Aasmi in an airtight container at room temperature for up to 3 days. Add syrup only just before serving to maintain crispness. Syrup can be stored separately in the refrigerator.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 425.0 kcal |
| Protein | 3.8 g |
| Carbohydrates | 56.0 g |
| Total Fat | 20.2 g |
| Fiber | 1.2 g |
| Sugars | 18.0 g |
| Sodium | 80.0 mg |
| Potassium | 120.0 mg |
| Cholesterol | 0.0 mg |
| Vitamin A | 0.0 IU |
| Vitamin C | 0.2 mg |
| Calcium | 22.0 mg |
| Iron | 1.1 mg |
| Magnesium | 15.0 mg |
| Zinc | 0.3 mg |
| Phosphorus | 40.0 mg |
| Vitamin D | 0.0 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 0.5 mg |
| Vitamin B6 | 0.0 mg |
| Vitamin B12 | 0.0 µg |
| Folate | 8.0 µg |