How to Make Ariselu Sweet Recipe
Ariselu is a traditional sweet of Andhra prepared during Sankranthi festival. When you see those looks wise they are very much similar to Kobbari Burelu and in fact even the preparation process is similar but the difference comes with the addition of coconut which make this Kobbari Burelu different from Ariselu.
• Jaggery – ¼ kg(mashed into small pieces)
• Wet rice flour – ½ kg
(Soak rice overnight and drain the water and dry it for 5 minutes, later blend into powder)
• Oil for deep fry
• Sesame seeds – ¼ cup
• Add the mashed jaggery in a pan by adding a glass of water and put it on stove.
• Mix well and check whether the jaggery syrup is sticky or not.
• Strain through a fine strainer to remove the mud and dirt from it.
• Boil the jaggery syrup until reaches the soft ball consistency.
• In order to check the consistency, put little syrup in the cold water, when you roll it with fingers you should be able to make a ball out of syrup.
• Once you get the soft ball consistency, then remove it from the flame and keep it in a sturdy surface.
• Now add 3 tablespoons of oil into the jaggery syrup and ¼ cup of sesame seeds and mix all together.
• Later add rice flour quickly little by little and keep stiring so that it does not form lumps.
• Keep adding the flour until the jaggery syrup holds and this is called ariselu chalimidi.
• Now apply oil to your hands, take little chalimidi and make sure it is neither too loose nor too thick, also it should not stick to the hand.
• Now heat a pan and add enough oil and make it ready for deep frying.
• Take one thick plastic cover; apply oil to it for preparing shaping up the dough.
• Now take little dough and make into balls and press into a flat circular shape with your hand.
• Now slowly leave the circular shaped ariselu one by one into the heating oil and fry till golden brown color, flip them and fry the other side too in medium flame.
• Once the ariselu have turned golden brown on both sides scoop them out with a slotted spoon to drain the excess oil and immediately press hard with apaka or with wooden press to extract the excess oil.
• Now place them on a vessel.
• Repeat the same process till the rest of the dough is done.
• Transfer the fried ariselu to a serving bowl.
Tasty, sweet and delicious Andhra Special ARISELU is ready
• To store them in a dry container, let them cool down.
• They can be stored up to two weeks.
• Don’t leave all of them into the oil at once, else they will stick together.
• Total fat – 5g
• Sodium – 3mg
• Total carbs – 14g
• Dietary – 1g
• Protein – 1g