Pongal Spl Ariselu recipe
Ingredients:
Laavu Paata Bhiyyam (Old fat Rice, Chawal) : 2 Kgs
Bellam (Jaggery, Gud) : 1 kg
Nuvvulu (Seasame seeds, Thil) : 100 grams
Nune (Oil, Thel) or Neyyi (Ghee) : 1 kg
Arisela Chakkalu : To extract excess oil
Procedure:
Step 1 : Soak the rice for two days, clean it with water twice a day. (Cleaning everyday is to see that rice won't get odd smell)
Step 2 : Separate the soaked rice from water, place it on a clean dry cloth in the shade and let it dry for 5 to 10 minutes, blend wet rice to smooth powder. (Pindi mara lo pattinchukunte baguntundhi)
Step 3 : Add 1 kg mashed Jagerry and 1/4th litre water in a thick bottomed vessel, put in high flame. Once jaggery melts, filter the syrup (Bellam lo nalakalu vunte potayi).
Mean while fry the Seasame seeds (nuvvulu) in a dry pan for 5 minutes. Use medium flame and keep moving them continously with a spoon. This brings out their good aroma.
Step 4 : Cook the filtered jaggery syrup, stirring continously. Let it become thick (Unda Paakam Raanivvali, Saagakudadu)
To check the syrup's consistency, take some water in a plate. Put little syrup into the water and check if it is settled at the bottom without melting
Step 5 : Once cooked, put off the flame, put the vessel aside and add 2 tsp ghee, 100 grams fried Seasame seeds
Slowly add Rice flour to the syrup (paakam), mix thoroughly, see that no lumps formed (Undalu Kattakunda) till it thickens
Step 6 : Meanwhile heat 1 kg ghee or oil in small pan (if its big pan add 2 kgs). Can also add 1/2 kg ghee and 1/2 kg oil to make Ariselu more crispy
Step 7 : The mix should be to medium thickness (laddu chesukunettu vundali). While it is hot, take some dough in a small vessel and close the remaining dough so that it does not dry up. Repeat it when ever dough is finished in the small vessel
Step 8 : Take one thick plastic cover, apply half tsp oil to it for preparing Ariselu
Step 9 : Take little dough, prepare round with hand on cover
Step 10 : Slowly leave that Ariselu into pan, fry till golden brown color
Step 11 : Remove it with apaka
Immediately press hard with wooden press to extract excess oil
Step 12 : Put Ariselu on a tissue paper so that remaining oil will also be absorbed.
Tasty Ariselu ready.
Ingredients:
Laavu Paata Bhiyyam (Old fat Rice, Chawal) : 2 Kgs
Bellam (Jaggery, Gud) : 1 kg
Nuvvulu (Seasame seeds, Thil) : 100 grams
Nune (Oil, Thel) or Neyyi (Ghee) : 1 kg
Arisela Chakkalu : To extract excess oil
Procedure:
Step 1 : Soak the rice for two days, clean it with water twice a day. (Cleaning everyday is to see that rice won't get odd smell)
Step 2 : Separate the soaked rice from water, place it on a clean dry cloth in the shade and let it dry for 5 to 10 minutes, blend wet rice to smooth powder. (Pindi mara lo pattinchukunte baguntundhi)
Step 3 : Add 1 kg mashed Jagerry and 1/4th litre water in a thick bottomed vessel, put in high flame. Once jaggery melts, filter the syrup (Bellam lo nalakalu vunte potayi).
Mean while fry the Seasame seeds (nuvvulu) in a dry pan for 5 minutes. Use medium flame and keep moving them continously with a spoon. This brings out their good aroma.
Step 4 : Cook the filtered jaggery syrup, stirring continously. Let it become thick (Unda Paakam Raanivvali, Saagakudadu)
To check the syrup's consistency, take some water in a plate. Put little syrup into the water and check if it is settled at the bottom without melting
Step 5 : Once cooked, put off the flame, put the vessel aside and add 2 tsp ghee, 100 grams fried Seasame seeds
Slowly add Rice flour to the syrup (paakam), mix thoroughly, see that no lumps formed (Undalu Kattakunda) till it thickens
Step 6 : Meanwhile heat 1 kg ghee or oil in small pan (if its big pan add 2 kgs). Can also add 1/2 kg ghee and 1/2 kg oil to make Ariselu more crispy
Step 7 : The mix should be to medium thickness (laddu chesukunettu vundali). While it is hot, take some dough in a small vessel and close the remaining dough so that it does not dry up. Repeat it when ever dough is finished in the small vessel
Step 8 : Take one thick plastic cover, apply half tsp oil to it for preparing Ariselu
Step 9 : Take little dough, prepare round with hand on cover
Step 10 : Slowly leave that Ariselu into pan, fry till golden brown color
Step 11 : Remove it with apaka
Immediately press hard with wooden press to extract excess oil
Step 12 : Put Ariselu on a tissue paper so that remaining oil will also be absorbed.
Tasty Ariselu ready.