Ariselu is a delicious dish from Andhra Pradesh made from rice flour and jaggery and deep fried in oil! Crispy from outside and sweet to taste, this is one awesome sweet!
Couple of months while blog hopping food blogs, looking for something interesting to make, I stumbled upon the Indian Cooking Challenge and I really liked the concept. And this Ariselu is a part of ICC I took up.
If we can have a Daring Bakers, we can have a ICC too! I promptly mailed Srivalli that I want to participate but then my neck gave me dhoka and I couldn’t take part last month, but this month, I was very sure I will do it.
So here is my first entry for the ICC. The delicious Ariselu!
The rules are just as the Daring bakers. We are to follow the recipe given there exactly and make the dish and post it on the blog on 15th of every month. I found this Ariselu recipe on Srivalli’s blog and thought I should attempt them.
Also, this recipe is a part of Srivalli’s blog’s 100th post, so lets congratulate her on this 🙂 You can definitely look into her blog for some delicious and traditional recipe ideas. It is a mine house of super ideas 🙂
Back to the recipe, this one yields about 8.
Another South Indian sweet recipe from Kerala, which I made as a part of the ICC – Vatteppam!
Ariselu : Indian Cooking Challenge
- 1 glass Rice Flour (standard measurement)
- 1/2 glass Jaggery I used the dark brown one
- 2 tsps Coconut grated
- 1/4 tsp Cardamom powder
- 1/2 glass Water
- 1 tbsp Sesame seeds
- oil for deep frying
- I had the Paku (a kind of jaggery the dark brown one, see picture by Srivalli to understand), so grated and added water just enough to cover them. Cooked on high and removed the scum. Then added the cardamom powder. Once it starts boiling, add the grated coconut. You will see lot of bubbles coming out.
- At this stage, add the rice flour slowly and stir it together well. You will know when the consistency is correct, so till then you got to keep adding the flour, but I used up the entire glass of flour. I used a little more than 3/4 glass of flour.
- The beauty of this dough is, you can store and use whenever you want. If it becomes too hard, just add about 2 tsp of water along with 2 tsp of sugar. Get it to boil, while you keep stirring it. The mix should become soft again. When you handle it, it should come together as a soft dough. Divide it to equal balls.
- Heat a kadai with oil to deep fry these. In a greased plastic sheet, pat them down to equal sized discs. Press down the sesame seeds over the top. Once the oil is hot, gently drop these into them. Fry on both sides. Since the sesame seeds are just pressed over the top, they will get into the oil. If you want to avoid this, try adding to the dough (I added it to the flour)
- Once they are golden brown, remove and drain them on a kitchen towel.They will be soft when you remove them, will become crunchy once they are cooled.