Dish

Athirasa

Athirasa is made by mixing rice flour with treacle and coconut milk to form a dough. The dough is then flattened and cut into small pieces, which are deep-fried until golden brown. The end result is a crispy, sweet snack that is perfect for satisfying your sweet tooth.

Asian cuisine› South Asian cuisine› Sri Lankan cuisine

Pastry› Sweet Pastry

Origins and history

Athirasa has been a part of Sri Lankan cuisine for centuries and is often served during special occasions such as weddings and religious festivals. It is believed to have originated in the ancient city of Anuradhapura, which was the capital of Sri Lanka from the 4th century BC to the 11th century AD.

Dietary considerations

Athirasa is not suitable for those with gluten intolerance or celiac disease due to the use of rice flour. It is also high in sugar and should be consumed in moderation.

Variations

There are many variations of Athirasa, including those made with jaggery instead of treacle, and those that are flavored with spices such as cardamom and cinnamon. Some recipes also call for the addition of sesame seeds or grated coconut.

Presentation and garnishing

To ensure that your Athirasa is crispy and golden brown, make sure that the oil is hot enough before frying. You can test the temperature of the oil by dropping a small piece of dough into it. If it sizzles and rises to the surface immediately, the oil is ready. Be sure to drain the Athirasa on paper towels to remove any excess oil before serving. Athirasa is typically presented on a platter or in a bowl, garnished with fresh coconut flakes or sesame seeds. It is often served alongside other traditional Sri Lankan sweets such as kokis and kavum.