Ariselu, also known as Athirasam, is a traditional sweet dish from South India that is typically made during festivals and special occasions. Made from rice flour, jaggery, and ghee, Ariselu is a delicious and wholesome treat that is easy to make at home. In this recipe, we will be making Ariselu from scratch.
Here is the list of steps How to make Ariselu at home.
Ingredients
- 2 cups of raw rice
- 1 cup of jaggery
- 1/2 cup of water
- 1/4 cup of ghee
- 1/4 teaspoon of cardamom powder
- Oil for deep frying
Method:
- Wash the raw rice in water and soak it for at least 4 hours. Drain the water and spread the rice on a clean cloth or a paper towel to dry.
- Once the rice is dry, grind it into a fine powder using a mixer grinder or a food processor. Make sure the rice powder is fine, without any lumps.
- In a pan, heat the jaggery and water on medium heat. Stir occasionally until the jaggery dissolves completely in the water. Switch off the heat and let the jaggery syrup cool down.
- In a mixing bowl, add the rice flour, ghee, cardamom powder, and the cooled jaggery syrup. Mix well to form a smooth dough. If the dough is too dry, add a little water. If it is too wet, add a little rice flour.
- Cover the dough and let it rest for at least 2 hours. This will help the dough to absorb the flavors and become soft.
- After 2 hours, knead the dough again to make it smooth. Divide the dough into small lemon-sized balls.
- Heat oil in a deep frying pan on medium heat. Take a ball of dough and flatten it between your palms to form a small disc. Make sure the disc is not too thick or too thin.
- Gently drop the disc into the hot oil and fry until it turns golden brown on both sides. Remove the Ariselu from the oil and drain the excess oil on a paper towel.
- Repeat the process with the remaining dough balls, making sure not to overcrowd the frying pan.
- Let the Ariselu cool down completely before serving. Store in an airtight container for up to a week.
Tips
- Wash the raw rice in water and soak it for at least 4 hours. Drain the water and spread the rice on a clean cloth or a paper towel to dry.
- Once the rice is dry, grind it into a fine powder using a mixer grinder or a food processor. Make sure the rice powder is fine, without any lumps.
- In a pan, heat the jaggery and water on medium heat. Stir occasionally until the jaggery dissolves completely in the water. Switch off the heat and let the jaggery syrup cool down.
- In a mixing bowl, add the rice flour, ghee, cardamom powder, and the cooled jaggery syrup. Mix well to form a smooth dough. If the dough is too dry, add a little water. If it is too wet, add a little rice flour.
- Cover the dough and let it rest for at least 2 hours. This will help the dough to absorb the flavors and become soft.
- After 2 hours, knead the dough again to make it smooth. Divide the dough into small lemon-sized balls.
- Heat oil in a deep frying pan on medium heat. Take a ball of dough and flatten it between your palms to form a small disc. Make sure the disc is not too thick or too thin.
- Gently drop the disc into the hot oil and fry until it turns golden brown on both sides. Remove the Ariselu from the oil and drain the excess oil on a paper towel.
- Repeat the process with the remaining dough balls, making sure not to overcrowd the frying pan.
- Let the Ariselu cool down completely before serving. Store in an airtight container for up to a week.
- Wash the raw rice in water and soak it for at least 4 hours. Drain the water and spread the rice on a clean cloth or a paper towel to dry.
- Once the rice is dry, grind it into a fine powder using a mixer grinder or a food processor. Make sure the rice powder is fine, without any lumps.
- In a pan, heat the jaggery and water on medium heat. Stir occasionally until the jaggery dissolves completely in the water. Switch off the heat and let the jaggery syrup cool down.
- In a mixing bowl, add the rice flour, ghee, cardamom powder, and the cooled jaggery syrup. Mix well to form a smooth dough. If the dough is too dry, add a little water. If it is too wet, add a little rice flour.
- Cover the dough and let it rest for at least 2 hours. This will help the dough to absorb the flavors and become soft.
- After 2 hours, knead the dough again to make it smooth. Divide the dough into small lemon-sized balls.
- Heat oil in a deep frying pan on medium heat. Take a ball of dough and flatten it between your palms to form a small disc. Make sure the disc is not too thick or too thin.
- Gently drop the disc into the hot oil and fry until it turns golden brown on both sides. Remove the Ariselu from the oil and drain the excess oil on a paper towel.
- Repeat the process with the remaining dough balls, making sure not to overcrowd the frying pan.
- Let the Ariselu cool down completely before serving. Store in an airtight container for up to a week.
