Heavenly Athi Rasa Delights for Sinhala and Hindu New Year – By Malsha – eLanka
Indulge in the divine flavors of Athi Rasa, a cherished treat during the Sinhala and Hindu New Year celebrations. This traditional Sri Lankan delicacy tantalizes the senses with its aromatic blend of rice flour, sugar, and coconut nectar, enriched with the subtle essence of fenugreek. Follow our step-by-step guide to craft these delectable cakes, fried to golden perfection and guaranteed to delight your taste buds. Learn the art of creating these mouthwatering delights, ensuring each bite is a symphony of flavors.
Ingredients:
- 500g rice flour
- 300g sugar
- 25g fenugreek
- 2 teaspoons salt
- Kappi (broken raw rice)
- A sprinkle of bread flour
- Coconut nectar
- Oil for deep frying
Instructions:
- Begin by preparing the kappi: fry chopped raw rice until golden.
- Toast fenugreek seeds for a minute, then grind them finely.
- For the honey mixture, caramelize sugar in a pan until golden and thick, then add hot water and mix.
- Incorporate remaining sugar, salt, and set aside half of the mixture for later.
- To the remaining mixture, add coconut milk and let it rest briefly before removing from heat.
- Combine kappi, fenugreek, and gradually add rice and bread flour until the mixture reaches the desired consistency.
- Once the dough is ready, shape small balls and flatten them on a greased banana leaf.
- Heat oil in a pan and fry the cakes until golden, ensuring not to overcrowd the pan.
- Drain excess oil and transfer the cakes to a bowl or tissue.
- Repeat until all the mixture is used.
Tips for Packing: To prevent oil from accumulating, place a saucer underneath when storing the cakes in a container. This ensures the irresistible flavor remains intact while minimizing mess. Enjoy the crispy, golden goodness of Athi Rasa as you celebrate the New Year festivities.
