Ariselu
Sweet rice flour discs fried to perfection, a traditional Telugu festival sweet.
Ingredients
- 2 cups rice flour
- 1.5 cups jaggery, grated
- 1/4 cup water
- 1 tsp cardamom powder
- 2 tbsp sesame seeds
- Oil for deep frying
Instructions
- 1
In a pan, add jaggery and water. Heat on low flame until the jaggery melts completely.
- 2
Strain the jaggery syrup to remove impurities and let it cool slightly.
- 3
In a large bowl, add rice flour, cardamom powder, and sesame seeds.
- 4
Gradually add the warm jaggery syrup and mix to form a soft dough.
- 5
Cover and let the dough rest for 30-40 minutes.
- 6
Divide the dough into small balls.
- 7
Place a ball between two plastic sheets and flatten it with your palm or a flat-bottomed vessel to form a disc.
- 8
Heat oil in a deep pan on medium heat.
- 9
Carefully slide the flattened disc into the hot oil.
- 10
Fry on medium heat until golden brown on both sides.
- 11
Remove and place on paper towels to absorb excess oil.
- 12
Repeat with the remaining dough balls.
- 13
Allow to cool completely before storing in an airtight container.
Tips
- The consistency of the dough is crucial - it should be soft but not sticky.
- Fry on medium heat to ensure the ariselu cooks through without burning.
- These can be stored for up to 2 weeks in an airtight container.