|1.||Raw rice, preferably Sona Masuri type, 1-and-1/4 cup|
|2.||Mashed or grated ripe banana 1/4 cup|
|3.||Cardamom powder 1/4 teaspoon|
|4.||Dry ginger powder 1/4 teaspoon|
|5.||Oil for deep frying|
|1.||Jaggery / gur / bellam / vellam / bella / sarkkara pieces 1-cup|
|2.||Water 1/2 cup|
the rice twice, to remove any impurities,
Add water and ensure its level is well-above the rice surface.
Keep aside for 1-2 days.
Drain the water, everyday, once in the morning and evening, and add fresh water each time.
the water completely.
Spread on a cotton cloth to remove the extra water from the rice.
Set aside for about 1 hour.
Do not dry the rice for more than one hour, because very dry rice will not have any moisture.
rice to a powder. It
can be little coarse.
While grinding if the mixture is too dry, sprinkle a few drops of water and grind again.
Ensure the powder has some moisture.
Take and press a fistful of powder.
If the powder becomes a lump, and does not break, the powder is suitable for making ariselus.
Sieve the mixture.
Grind the unfiltered content and seive again.
jaggery with water.
When the jaggery dissolves and starts boiling, turn the flame to low. Strain to remove any impurities.
Simmer till the jaggery-water mixture reaches a soft-ball consistency.
How to test the syrup consistency?
Add a drop of syrup to a plate with a tablespoon of water. If the syrup remains as a lump, and does not dissolve in the water, then the syrup is ready.
the banana paste, cardamom powder and dry
ginger powder. Mix.
rice flour and mix continuously.
Stir continuously. Otherwise, lumps will form.
Initially, the mixture will be soft. As it cools down, it will become slightly thick.
Keep aside to cool.
lemon-sized balls, from the
dough, and flatten them.
a plastic paper or banana leaf.
oil in a kadai till it becomes hot.
the ball on the paper and flatten it out to
the size of a small poori.
Make a hole in the center of each raw ariselu.
The thickness of the flattened ball should be more than of a poori.
Repeat this procedure with few more balls, depending on the quantity of oil you will use.
Making the hole in the center of a raw ariselu is optional.
Fry ariselu on low flame only.
Gently drop the raw ariselus, one-by-one, into the oil.
Fry till both sides are golden brown.
the ariselus and place them on the paper
napkins to remove excess oil.
/ Adhirasam / Kajjaya is ready.
|TIPS||How to make Ariselu|
the dough is too soft, the ariselu will absorb
too much oil. To prevent this:
If the mixture looks too soft while making the dough, add 1-2 teaspoons of rice flour and mix.
If you find the mixture too soft while making the raw ariselus, add a teaspoon of wheat flour and mix.
the dough is too hard, the ariselu will not cook in its inner part:
Sprinkle a few drops of milk and knead.