Ariselu | Adirasam | perfect Ariselu with tips
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Ariselu is a traditional sweet of south India prepared for the Diwali festival.
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Ingredients:
1&1/2 cup raw rice
1 cup jaggery
1 tbsp sesame seeds
1/8 tsp cardamon powder
Oil as needed for deep frying
Tips:
1. Traditionally we use only jaggery. I have not tried with Palm jaggery or sugar.
2. If jaggery measure is more than the flour, ariselu will get split in the oil. Add 1-2 teaspoon of rice flour in the dough, mix well and try making ariselu.
3. The jaggery syrup should be in "Soft Ball" Consistency. Take a drop of syrup and add it to a bowl of water, take the drop and roll into a ball, it should be soft and not hard and also it should not get dissolved in water (check video).
4. The dough should be soft. If it is stiff, then ariselu will become hard and chewy. Keep the dough atleast overnight at room temperature.
5. The ariselu dough after fermentation will be thick and not sticky. If the dough is very sticky, then we can add 1-2 teaspoon of rice flour and give a good mix.
6. If the dough is stiff, add 1 or 2 tbsp of milk and knead the dough well again and try making, this will ensure the ariselu to be soft. When adding milk, do not wait to ferment. Make ariselu immediately after dough gets cool.
7. We need freshly ground rice flour for ariselu which has a moisture in it. But if we plan to make with store bought rice flour then we should roast the flour till its warm and then grind it in a mixer and sieve it fine.
8. In case ariselu is chewy or hard, steam it for 3 minutes in steamer. It becomes soft.
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