In Sri Lanka, we use this beautiful and sweet sweet for any special occasion. It looks so nice on the table. Specially for Sri Lankan new year table I always like to use Aasmi as a sweet. My grandmother from my fathers side used to make these using davul kurundu leaves. They still have the tree .I used to watch how she makes them as a child.
When I was in Sri Lanka I used to buy them from the market. They were so huge.Making Aasmi sounds very difficult. But it is very easy to do. Those who makes Aasmi use a leaf called “DAVUL KURUNDU” and it gives a very slimy juice just like okra. Okra is the second choice when you have no other choice specially when you are overseas.
Frying Aasmi can be done several days before the date you need. Then make sure to fry them for the second time. If not it will not be softer.
When you get the okra extract make sure to leave for one hour. So it helps to make that slimy juice out from okra. That thick juice helps the batter to hold the lines with out breaking. From a smaller amount like this you can make a big batch.
You can leave double fried Aasmi for about a month in an airtight container.
For making Aasmi
- 500g Rice flour
- 2-3 cups thick coconut milk
- 500g Okra crushed with water
- Oil for frying.
For the sugar crystals
- 1 cup sugar
- 1tsp vanilla
- Food colouring
- 1/4 cup of water
- Crush the okra or use a food processor with about 1 cup of water and leave one hour and after pass it through a fine strainer.
- In to the rice add the coconut milk and okra juice and make a batter that you can keep flowing continuously.
- Put a pot of oil on the stove and pour it as directed in video using the fingers.
- Fry on low heat and fold in to two.
- Take out and leave on oil papers to drain.
- Do this step several days before. When you are ready to use , make the sugar syrup and pour over the top of the aasmi and leave to set.
- Store in air tight containers.