Easy and joyful cooking

Sunday, January 14, 2007

Happy Sankranthi- Ariselu

Sankranthi Subhakankshalu

Sankranthi Special: Ariselu

Ariselu is a popular Andhra sweet for Sankranthi(a harvest festival celebrated mainly in South India) prepared with newly harvested rice and jaggery. Ariselu is also one of the many things i miss during Sankranthi, but now not anymore. Even though i didn't get new and fresh ingredients i managed to get the flavour. I said i made ariselu to couple of friends and they all said 'Hey aren't they tough'??Actually i also questioned myself several times before. But really i didn't find any difficulty and also took very less time compared with other sweets. The one thing we have to be careful with is the jaggery syrup cosistency.
Also another doubt is that we need some special instrument to squeeze the oil after the ariselu is deep fried , and believe me just two flat laddles will do the work.
so why late??


2 cups rice
approx 3 cups water
2 cups jaggery
1/2 cup sesame seeds
1/2 cup shredded coconut
oil for deep frying
also keep rice flour handy.


Soak the rice in water overnight or for 7-8 hrs. Drain the rice and dry the rice on a cotton cloth for about 1/2 hr-1 hr, so that the cloth will absorb any remaining water. Grind the rice into a fine powder by swifting the flour. Prepare jaggery syrup. The syrup should be thick and if you place a drop of syrup in water it should not dissolve immediately and you should see thread forming. Then slowly add flour, coconut and 1/4 cup sesame seeds. Keep stirring to avoid lumps. The texture should come somewhat like a chapati dough. If you think the mixture is semi-solid, add some rice flour. Now Cool the mixture for sometime. Make small balls from the mixture. Apply oil to your hand and to the surface( i prefer plastic wrap or parchment cooking paper). Place sesame seeds on the surface and flatten the balls. Fry them in oil over medium heat. After the discs turn golden color remove the discs and press hardly between two laddles to squeeze extra oil(ariselu normally absorb oil when fried).
Store the cool fried ariselu in a container and can enjoy for long time if not finished.

This time i prepared ariselu in hurry so can't able to click more photos. Check kodali's version for more photos and for some more info.


Blogger Asha said...

Happy Pongal to you.Looks delicious,waiting for recipe!:)

3:34 PM

Anonymous Mythili said...

Wow! They look delicious. Happy Sankranthi to you and yours.


8:51 PM

Blogger Lakshmik said...

Hi Sudha

Wish you a happy sankranthi too!

1:53 PM

Blogger Nidhi said...

Meethi puri til wali...They are perfect for the occasion. Lovely pic too! I am here for the first time and I really liked your blog.

Happr Sankranti to you and your family.

11:36 AM

Blogger swapna said...

hi sudha

areselu..are looking yummy..mouthwatering..

1:44 PM

Blogger sra said...

Sudha, is yours the recipe for the hard ariselu or the soft ones? they look soft, don't they?

8:14 AM

Blogger sudha said...

Are there hard Ariselu also??If yes, i don't know about them sra. My ariselu came soft, and once they dried(like after 2 days) they became little hard.

Meethi puri til wali...i liked your description nidhi.

Thanks asha,mythili,swapna and lakshmik.

2:04 PM

Blogger RP said...

You are a newbie? and you cook all that delicious food? :)

9:28 AM

Blogger Prema Sundar said...

I think we call this as athirasam in tamil..they look lovely.

7:14 PM


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