Raw rice- 4 Cups
Jaggery- 2 1/2 Cup
Cardamom powder- 1/4 tsp
khus khus /Poppy seeds - 2 tsp
Sesame seeds -2 tsp
Water -1 cup
Ghee/butter - 1 tsp
Oil for deep frying
1. Wash and Soak the rice in water overnight.. Drain the rice and spread it on a clean cloth in a shady area. It should not be fully dry but should still have some wetness in the rice. Grind the rice and sieve it to a fine powder.
2. Cut the jaggery into small pieces or grate it. Add 1 cup of water in a thick bottom pan and add the jaggery to it. Cook on medium flame and When the jaggery melts completely filter it in a strainer to get rid of the dirt. Keep stirring the filtered jaggery in low heat. The consistency here is very very important. Check the consistency by pouring a drop of syrup in a cup of water. The syrup should not melt in water and when touched by finger it should roll into a soft ball. It should not be hard.
3. Immediately switch off the stove and add cardamom powder, ghee, sesame seeds and khus khus /poppy seeds. Stir well and add the rice flour to it little by little . Mix well so that no lumps are formed.
4. Heat oil in a pan, divide the dough into lemon size balls and place the balls in a plastic sheet and using little oil shape it to form small patties or round puris. Deep fry in hot oil on low heat until golden brown on both sides. Once done remove from the oil place between two ladles and press them immediately. (usually when frying Ariselu they absorbs oil so when you remove from the oil you have to press them and remove the extra oil). Remove the oil completely and drain on a kitchen towel.
5. Let them cool and store in a air tight container they last for a month. Delicious ariselu are ready.