Ariselu | How to make Ariselu | (Sankranthi special Recipe)
Ariselu or athirasalu are the most important festive sweet of sankranti or Pongal. Pongal or Makara Sankranthi is harvest festival. We get newly pounded rice during this season.
Ingredients
- 2 Cups Rice
- 1 & 1/2 Cup Jaggery
- 2 tbsp Sesame Seeds
- Oil or ghee for Frying
Instructions
Procedure for Chalividi/Sweet Dough:
- Wash and Soak rice for 10 to 12 hours.
- After 10 hours, drain out excess water and spread rice on a plain cloth.
- Let it dry this for half an hour.
- Add it in a blender jar and grind it to make a fine powder.
- Sieve it and grind the residue and keep doing this till the entire rice is done.
- Keep this flour tightly in a bowl, by pressing with our hand.
- This would keep the moisture intact.
- Heat a thick bottomed vessel, add chopped jaggery.
- Cook till the jaggery melts completely.
- Keep checking the consistency. The jaggery should form into a soft ball once we drop in cold water.
- If it turns out to a smooth and soft ball, then the jaggery syrup reached right consistency.
- Switch off the flame and keep it aside.
- Add a spoonful of ghee and sesame seeds and mix them swiftly.
- Keep adding rice flour to this syrup till we get a pliable dough.
- Add rice flour till the jaggery syrup turns into a dough consistency.
- If we are able to make a ball easily and if it is not sticking to our hands, means the rice flour is enough.
- And the dough is in right consistency.
- Mix it well with a wooden ladle, no traces of dry flour should be left without mixing in it.
Procedure for ariselu:
- Heat oil or ghee in a kadai, these are made in ghee only.
- Make small balls of the dough.
- Grease your hand and fingers with ghee, pat a dough ball and make small patti out of it, as we do for aloo tikki.
- But the patti should be thin than aloo tikki. The thickness of the patti should not be more than 5mm or .5CM
- Slowly drop this patti in hot ghee. Let it cook in the low flame.
- This would puff up like puri, slowly flip it to cook the other side also.
- Cook till both sides turn into golden brown.
- Slowly take it out from the ghee using a slotted ladle.
- Immediately, press it using ariselu maker or the way I did.
- Place a small container in reverse, put the arise on it. Press it with another container.
- We have to do the above mentioned process in another wide plate, so that the excess ghee drains and collect in it.
Notes
Soak rice for at least 8 hours. As much the rice soak as soft the ariselu are.
While adding rice flour to the jaggery syrup keep mixing it.
See that there won't be any dry flour traces left over in the dough.
They may blast in hot ghee while frying.
Sprinkle some sesame seeds while pressing them to get nice color and taste.
Fry them in ghee to get authentic taste.