Ariselu

                                          

Ingredients :

• 1 kg Rice
• 3/4 kg Pakam Jaggery
• 1 sp Elachi powder
• Oil + Ghee for deep frying

Method

• Soak rice for one over night, the next day drain water completely .
• Blend it well to fine powder in a mixer.
• Add the grated jaggery in a pan with a cup of water & boil it.
• The jaggery dissolves into water then filter the syrup.
• Add the syrup to a wide pan and keep the flame.
• Once the syrup comes undapakam, remove from the flame.
• Add rice flour, elaichi powder and small cup of ghee & stir well.
• When its cool take a small ball and pat the ball to round shape like small puri on a plastic paper.
• And then fry it in oil on medium flame until its brown in colour.
• Take from pan and press to remove excess oil.
• Once they are cool store them in an airtight container.