Ariselu is a traditional Indian Sweet/Dessert prepared across South India, Maharashtra, Odisha, Bihar, and Jharkhand. It is referred to as Adhirasam in Tamil, Kajjakaya in Kannada, and Anarsa in Maharashtra, Bihar, and Jharkhand. There are different variations of Ariselu depending on the regions, pan-fried Rice Pancakes.
Ariselu is generally made with Rice Flour and Jaggery, flavored with Cardamom Powder, and they are deep-fried in Oil/Ghee, garnished with Sesame Seeds, Poppy Seeds. They can be crisp or a soft version of it when fried in Ghee, and are called as Nethi Ariselu, depending on our choice we can make them.
This dessert is a tricky one to prepare but when made with proper guidelines, patients and concentration they are amazingly delicious and the secret of making Arisa depends on the perfect consistency of the Jaggery /Sugar Syrup. A perfect Arisa is really irresistible and awesome.
* Preparation Time : 30 Minutes
* Cooking Time : 30 Minutes
* Total Cooking Time : 60 Minutes
* Rice Flour : 1 Kg
* Jaggery Grate : 800 Grams
* Sesame Seeds : 14 Kg
* Ghee : 2 to 3 Tablespoons
* Cardamom Powder : 1/2 Teaspoon
* Oil : for deep frying
Method of Preparation:
* Take 1 Kg Rice, any rice grains can be used for making Ariselu.
* Wash them thoroughly and soak them for 12 hours, drain off the water.
* Put them in the sieve for 10 Minutes and dry them on a cotton cloth for only 10 to 15 Minutes.
* Then, grind the rice into a fine powder.
* To prepare the jaggery syrup, take 800 Grams of grated Jaggery in a thick bottomed vessel.
* Cook it till the jaggery melts completely, stirring it constantly.
* Let the syrup boil till we get sticky and string consistency.
* To check the syrup’s consistency, pour some water into a plate, put a little syrup into the water, and check if it is settled at the bottom without melting.
* Then, add 1/2 a Teaspoon of Cardamom Powder to enhance the taste and flavor to the syrup.
* Add 1/4 Kg of Sesame Seeds, to avoid the seeds falling out while frying.
* Add Rice Flour slowly, on low flame stirring it to avoid lumps, and mix well.
* Put off the flame.
* Add 2 to 3 Tablespoons of Ghee to the Rice Flou Mixture/ Dough.
* Let the dough cool down and become tight.
* Heat oil in a pan for deep frying the Ariselu.
* Grease your hands take the lemon sized dough and pat them evenly into a small Poori.
* Drop them in the oil, deep fry them for a minute on medium flame.
* Flip turn and let fry on either side as well till golden brown.
* After frying place the Arise in between 2 plates and press it well to extract excess oil from it.
* Tasty Ariselu is ready.
YouTube Link : https://www.youtube.com/watch?v=t8uRE8flU0E
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