ARISELU (SWEET RICE CAKES)

Ariselu is one of the traditional sweet in Andhra predesh. Which is originated from south part of Andhra which is old Madras Presidency and present day Andhra Pradesh.It is a Traditional sweet we make for marriages and festivals like Ugadi and Makara Sankranti. The traditional way of making this delicious sweet will take 2-3 days. First 2 days we soak rice in water and the third day for making jaggery syrup and mixing the dough and making Ariselu.
In my child hood if there is a marriage or Makara Sankranti festival ,one cook used to come to my house for making this ariselu. In those days we used to make rice flour in a stone pestle. For this sweet ,old rice for rice flour will give a very good result If you use new rice then ariselu will become hard .and coming to jaggery use fresh jaggery with nice golden color (we use for this gundu bellam ). and here is the recipe……………

INGREDIENTS:---
Rice --- 1 kg
Jaggery --- 3/4 kg
Sesame seeds or poppy seeds --- 2 tab sp
Ghee – 2 tab sp
Oil for frying
METHOD:---
1. Wash and soak rice in enough water for 2 days change water for every 8 hours.
2. 3rd day morning remove water from the rice and spread soaked rice on a White cloth for 1/2 an hour to dry the rice.
3. Make a fine powder out of this rice ,sieve the rice powder and if desire grind once again and make a very fine powder.And take this rice flour into a bowl covered with a lid and set aside.
4. This powder should be little wet don't leave it to dry.
5. Now grate jaggery and add water to just cover the jaggery and start boiling when jaggery melts remove from heat and strain to remove if any dirt in the jaggery.
6. And bring back to heat and boil in a low flame till it becomes like a thick syrup
7. To check syrup take a 1/2 cup water and leave a drop of syrup and check that should become like a lump.
8. Then add rice flour to the syrup slowly and stir well.
9. Remove from the heat and add ghee and mix well to make a soft dough like a chapathi dough,make sure that no lumps are formed.

10. Cover with a lid and leave a side for few sec to cool (means the dough should be able to touch with your hands and make ball s)
11. Make small balls out of this dough(golf ball size)
12. Now heat oil in a deep frying pan
13. Grease one banana leaf or plastic sheet and put one dough ball on it and press in to a small circle.
14. Sprinkle some sesame seeds on it and press in to a thin circle.
15. Now remove from the banana leaf and drop it in to hot oil.
16. And fry in low flame till light brown and remove and place this Arise in between two flat laddles and press to remove extra oil.(usually when frying Ariselu they absorbs oil so when you remove from the oil you have to press them and remove the extra oil)
17. Repeat the procedure till the dough is over
18. Spred them in a big plate(thali) to cool.
19. After they become cool store them in a ari tight container.
20. This delicious Ariselu will stay for 15- 20 days.
THIS IS MY ONE MORE ENTRY FOR NAG S MONTHLY MINGLE# RAVISHIN RICE EVENT, STARTED BY MEETHA
AND ALSO FOR PRIYANKA S SHADI KI THALI EVENT AT ASANKHANA