Ariselu Recipe

  • 1 kg Rice
  • 3/4 kg Jaggery (grated)
  • 2 tsp of Sesame Seeds
  • Oil, to fry
  • Wash rice thoroughly
  • Soak them overnight and remove water completely
  • Spread them on a cloth for a few minutes to make sure that the rice is dry
  • Make a fine powder of it in a blender
  • sieve if necessary and set aside
  • The flour should be slightly damp
  • Add one cup of water to the grated jaggery and heat it in a pan till it melts
  • Sieve to remove any unwanted stuff
  • Heat it on low flame till it becomes thick syrup
  • Add the rice flour to it slowly and stir well
  • Remove flame and make sure that no lumps are formed
  • When slightly cool make big lime size balls of it
  • Heat oil in a thick bottom pan
  • Pat each ball into a thin, round and flat disc on a banana leaf or a plastic sheet and dab it with a few sesame seeds.
  • Fry each one in oil on low flame till deep brown and remove
  • To remove the oil completely, place it between two flat ladles and press.
  • Repeat the procedure till the dough is over
  • When cool store them in a container
  • These Ariselu last for more than two weeks

No comments: