The dish which is called as Athirasam or Adirasam in Tamilnadu is known as Ariselu in Karnataka and Andhra. On Ugadi, this dish is made as a special dish.
Ingredients:
Processed Rice Flour - 4 cups
Jaggery - 3 cups
Oil - For frying
Cardamom Powder - 2 pinch
Sesame seeds - 1/4 cup (this is must if Ariselu is made for Ugadi)
Water - 1 cup
Method:
In a thick bottom pan add water and when it boil add grated jaggery and when it dissolves remove from flame and drain to remove the impurities. Keep the jaggery mixture again in flame, add cardamom powder and let it boil till it forms a syrup (if a drop of the syrup is put in water, it should settle well in the bottom).
Add the rice flour slowly and keep stirring without forming any lumps. Remove from flame and when warm make balls and spread them in the shape of puris. Dab the puris with sesame seeds.
Heat the oil in a pan and fry these puris in low flame till they turn golden brown. Store these in air tight container.
Sesame seeds can be added directly to the jaggery before adding the rice flour.
Processed Rice Flour - 4 cups
Jaggery - 3 cups
Oil - For frying
Cardamom Powder - 2 pinch
Sesame seeds - 1/4 cup (this is must if Ariselu is made for Ugadi)
Water - 1 cup
Method:
In a thick bottom pan add water and when it boil add grated jaggery and when it dissolves remove from flame and drain to remove the impurities. Keep the jaggery mixture again in flame, add cardamom powder and let it boil till it forms a syrup (if a drop of the syrup is put in water, it should settle well in the bottom).
Add the rice flour slowly and keep stirring without forming any lumps. Remove from flame and when warm make balls and spread them in the shape of puris. Dab the puris with sesame seeds.
Heat the oil in a pan and fry these puris in low flame till they turn golden brown. Store these in air tight container.
Sesame seeds can be added directly to the jaggery before adding the rice flour.
Comments