Ariselu

Ingredients:

• Rice - 1kg
• Jaggery - 3/4 kg
• Elachi - 1tsp
• Sesame seeds - 1/4 cup
• Ghee - 1/4 cup
• Oil for frying

Method:

• Soak the rice for 1 day and remove the water completely.
• Wash the rice with fresh water and drain , spread on a clean cloth in a shady area. Allow it to dry..It should be partially wet
• Then make a fine powder of it in a blender (sieve if necessary) and set aside. since the rice flour should not be dry,press it together and cover with cloth
• Add greated jaggery and 1 cup of water in a vessel and stir to dissolve
• Boil it till it gets ball consistency (unda pakam) (check the consistency by pouring a drop of syrup in a cup of water. The syrup should not melt in water and when touched by finger it should roll into a ball. It should not be hard. This is the right consistency)
• Remove the syrup from fire and add elachi powder and ghee.
• Add little by little riceflour and stir well. Make sure that no lumps are formed and till u get a chappathi dough like consistency .
• Allow the dough to cool amd make big lemon size balls with the dough.
• Roll the each ball in sesame seeds. Apply oil to your hand and to the suface of a polythene sheet or banana leaf and press the ball into a flat disc
• Deep fry the disc into golden colour.
• Place it between two flat ladles and press to remove oil as much as possible and place on paper towels to absorb the extra oil
• Now Ariselu are ready to eat.
• Can be stored in a dry container more than 15 days

Note:

Keep the rice flour extra so that some jaggery will take more