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Asmi

 Asmi 


Materials Required:


1 kg of rice flour 1 cup skimmed milk 1 handful of powdered sugar 1 bottle of oil 250 grams of sugar or 2 pinches of honey A little salt


Method of making:


Sieve the rice flour with a fine sieve. The flour needs to be sifted two or three times. This look is best if it is stitched with Malpis fabric. Take a bowl and sift flour into it. Add coconut milk and knead until it does not stick to your hands for about 1 1/2 hours. Sprinkle a little water on the cloves and crush them with your hands. Then put a crushed powder in the center of a clean cloth and wipe the stains. Take about 3 tablespoons of it first

Add to the mixture and mix well. Then the flour mixture becomes liquid. Now clean a deep coconut shell and make some big holes. Then wash the coconut shell well and put a little of the first mixture in the coconut shell and pour the mixture into the hot oil pan as dates hopper.

When it rises to the top of the pan, fold it in half with a spoon. Fold it in half and remove it from the heat to save the oil. After the Asmi oil prepared in this way is saved, put it in a windproof container and keep it for 3 days. Then again put oil in a pot and heat and fry again. After it is fried, Asmi turns dark white in color. Then put it again in a siti or honey pot and add some salt and melt it into honey and pour the honey with a spoon on top of the fried Asmi.





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