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To make this recipe, we make use of rice flour made from soaked rice. So soak rice for 12-24 hours.
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The next day, drain water and dry rice grains under the fan and grind to powder while there is little moisture.
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Moisture in rice flour plays an important role so lock its moisture by pressing flour and covering the vessel with a wet cloth.
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Now, let's prepare jaggery syrup. Use thick bottom vessel to make syrup, add jaggery and little water to make syrup.
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Filter foreign particles and make a thick syrup. To check the right consistency put syrup drops in water.
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When it forms tender balls, then consistency is ready. Off the flame and add cardamom powder.
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Sprinkle rice flour and stir constantly till you get a thick batter. Make sure there are no lumps.
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We can add sesame seeds either along with cardamom powder or now and little ghee to get a soft texture.
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When the batter becomes cool, take a small portion and press to make ariselu recipe.
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Deep fry at medium flame and cook till they turn a golden brown color.
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Remove from oil and drain excess oil by pressing with two spatulas.
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Store Ariselu recipe once they cool. While they are mildly hot, if you put in little weight then they come up in good shape.