Ariselu / Atirasam / Adhirasam

Today we are starting with 2nd week if BM 31, I choose " Member's Choice" as my theme.  Valli asked us to  name few recipes which everyone is interested to cook. All the BM members have come up with few recipes. In which Ariselu is the of the recipe. I have tried to make these couple of times but never came out perfect. But this time I was success. Taste and texture everything was perfect.

Ariselu is a telugu work which means  a sweet made with rice and jaggery. This is also known as Adhirasam in Tamilnadu and Kajaya in Kannada. This is a traditional dish prepared during festivals.

Here is the recipe.....

We need:


Raw rice  2cups
Jaggery 1 1/2 cup
Sugar 1/2 cup
Elachi powder 1/2 sp
Oil for deep frying


Method:


Soak rice in water.
Rice has to soak in water for at least 2 days.
Make sure to change the water every 8 hrs.
Drain the water and  dry the soaked rice on a dry cloth to dry.
Let the rice dry for 30minutes.
Now make a fine powder with the rice.
Meanwhile heat pan and add grated jaggery and sugar.
Add just enough water to cover the grated jaggery.
Let it boil on medium flame till bubbles appear on top.
Take a bowl and add some water.

When you see bubbles appearing in the syrup take little syrup and drop into water.
If the syrup is dissolved in water that means the you need to boil the syrup further.
If you are able to make a small ball kind of  thing with the syrup, that means its ready.
Add elachi powder.
Remove form heat and add rice flour little at a time and mix well.
Finally add ghee and mix well.(optional)
Keep aside to cool down.
Heat oil for deep frying.
Take a plastic apply little oil or ghee to the plastic sheet.

Take  small size dough made with rice flour and jaggery.
Press with your fingers firmly to make a round Pattie.
Do not make too thin.
Deep fry in oil till golden brown.

Once done try to press these ariselu in between ,with 2 large spatula to remove excess oil.
Let them cool before serving.

Check to see what my fellow bloggers are cooking for BM 31.