Azmi

A traditional dish for Sri Lanka.

Required Materials

1 kg of rice flour

Short milk cups2

Mature crushed cinnamon

Salt 2 tbsp

Jasmine 400 kg

Management Oil

way of making

      Sift the rice flour four to five times through a fine sieve. Peel a squash, grate it and crush it in a bowl. Strain through a sieve. 

 Now add salt, nanu and coconut milk to the flour and mix. This is how you know when it is mixed into the right paste. Raise your hand when mixing the mixture.

 Now take a large coconut husk with thin holes and put the flour mixture in it and pour the flour into the heated oil like a net. 

 When it comes to a boil, quickly fold it in half with the help of a spoon. Now put both sides and fry. Put it in a clay pot and cover it for about 3 days to allow the oil to escape. 

 Now add jaggery and a little water to make honey. Set it aside. 

 Heat a pan of oil again and when it heats up add the asami and tie again for about a minute.

 Pour the melted jaggery over the surface so that it spreads in thin lines.