Recipe

Aasmi - Sweet and Crispy Indian Delight

Golden Threads of Sweetness: Aasmi - A Traditional Indian Dessert

4.5 out of 5

Aasmi is a delightful Indian sweet dish that is popularly enjoyed during festive occasions. This crispy and golden treat is made by deep-frying a batter of refined flour and semolina, which is then soaked in a fragrant sugar syrup. Aasmi is known for its intricate thread-like appearance and its irresistible combination of sweetness and crunch.

Dessert› Aasmi

Asian cuisine› Indian cuisine

Preparation time

30 minutes

Cooking time

20 minutes

Total time

50 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if ghee is substituted with plant-based oil), Halal, Kosher, Jain

Allergens

Wheat, Dairy (if ghee is used)

Not suitable for

Gluten-free, Dairy-free (unless ghee is substituted with plant-based oil), Nut-free (depending on the oil used for frying)

Ingredients

1 cup (120g) refined flour 1 cup (120g) refined flour
1/4 cup (40g) semolina 1/4 cup (40g) semolina
2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
Oil, for deep frying Oil, for deep frying
For the sugar syrup: For the sugar syrup:
1 cup (200g) sugar 1 cup (200g) sugar
1 cup (240ml) water 1 cup (240ml) water
A pinch of saffron strands A pinch of saffron strands
1/2 teaspoon rose water 1/2 teaspoon rose water

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 8g, 5g
Carbohydrates (total, sugars): 40g, 20g
Protein: 4g
Fiber: 1g
Salt: 0.1g

Preparation

1.
In a mixing bowl, combine the refined flour, semolina, ghee, and cardamom powder. Mix well to form a smooth batter.
2.
Heat oil in a deep pan or kadai for frying.
3.
Fill a piping bag fitted with a star-shaped nozzle with the batter.
4.
Once the oil is hot, pipe the batter in a circular motion, creating intricate thread-like patterns. Fry until golden and crispy.
5.
Remove the fried Aasmi from the oil and drain excess oil on a paper towel.
6.
In a separate saucepan, prepare the sugar syrup by combining sugar and water. Bring it to a boil and simmer until the syrup reaches a sticky consistency.
7.
Add saffron strands and rose water to the sugar syrup and mix well.
8.
Immerse the fried Aasmi in the sugar syrup and let it soak for a few minutes.
9.
Remove the Aasmi from the syrup and allow it to cool before serving.

Treat your ingredients with care...

Refined flour — Ensure that the flour is sifted to remove any lumps and to achieve a smooth batter.
Semolina — Use fine semolina for a better texture in the Aasmi.
Ghee — If you prefer a vegan version, substitute ghee with any neutral-flavored plant-based oil.

Tips & Tricks

Ensure that the oil is hot enough before piping the batter to achieve crispy Aasmi.
Pipe the batter in a circular motion to create intricate patterns.
Let the Aasmi soak in the sugar syrup for a few minutes to absorb the flavors fully.
Serve Aasmi at room temperature for the best taste and texture.
Store Aasmi in an airtight container to maintain its crispiness.

Serving advice

Serve Aasmi as a dessert or sweet snack. It can be enjoyed on its own or paired with a cup of hot masala chai.

Presentation advice

Arrange the golden Aasmi threads on a serving platter in an artistic manner. Garnish with a sprinkle of crushed pistachios or edible silver foil for an elegant touch.