Nuvvula Ariselu
Ingredients :
1kg Rice
3/4kg Pakam Jaggery
1 sp Elachi powder
Oil + Ghee for deep frying
1 Cup Nuvvulu / Sesame seeds
Method :
Ingredients :
1kg Rice
3/4kg Pakam Jaggery
1 sp Elachi powder
Oil + Ghee for deep frying
1 Cup Nuvvulu / Sesame seeds
- Soak rice for one over night, the next day drain water completely & grind into a fine powder.
- 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.
- Soak nuvvulu in half cup of water for 5mins & drain.
- When its cool take a small ball from the dough & roll in the sesame seeds.
- Nuvvulu will stick to the ball & press it on a plastic paper with little oil.
- 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.
- You can store it almost for 20 days
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