It is a traditional Indian sweet which is specially prepared during the festivities of Sankranti or Diwali. Sesame seeds are the specialty in Ariselu since they help in balancing the temperature of the body, specially in the winter season. This is a delectable Indian sweet to prepare this festive season and relish with family friends.
Course Festival Recipes, Sweets & Desserts
Cuisine Indian
Keyword ariselu, sankrathi recipes, sweets
Prep Time 8 hourshours
Cook Time 30 minutesminutes
Author Sowji'sKitchen
Ingredients
1cuprice
3/4cupJaggery
1/8cupwater
1tbspsesame seeds
1tbspGhee
Oilfor deep fry
Instructions
Soaking & Grinding:
Soak the rice overnight.
Rinse for 2 to 3 times and strain out the water.
Leave the rice on the strainer for around 10 to 15 minutes.
Grind the rice in batches into a very fine flour and keep aside.
Prepare jaggery syrup:
Put jaggery in a deep pan and add 1/4 cup water so the jaggery melts very fast.
Boil until the syrup starts bubbling. When the syrup starts to bubble, take a small spoonful of syrup and put it in a small cup of water. If the syrup doesn’t dissolve or if it turns into a ball when pressed with fingers then the syrup is ready.
Add ghee, Fried sesame seeds and mix well.
Turn off the flame and keep it aside.
Prepare the dough:
Add the rice flour little by little to the jaggery syrup. Keep stirring and keep adding the rice flour and fried sesame seeds until the dough turns hard like chapati dough.
Heat oil for deep-frying on a medium flame.
Take Arise sized lid with a plastic sheet placed on it.
Take a fistful of dough and make it into a round ball. Pat it into a round flat shape it should little thick.
Drop it into oil carefully and wait until the Arise floats to the top.
Fry for a minute and flip it over to the other side. Fry until it turns to a nice golden brown color.
Take out the Arise from oil and press it hard with two turner spoons until all the excess oil comes out.
Serve .
Notes
Make sure to blend rice to fine powder and do not use store brought rice flour.
Store the dough in airtight container for a month or more and prepare ariselu as required.
If the dough splits in oil, do not worry, just add a tbsp of maida/whole wheat flour and prepare the dough.