Go Back
Ariselu recipe
Print
Ariselu Recipe | Kajjaya Recipe | Athirasam
Prep Time
1 d
Cook Time
30 mins
Total Time
1 d 30 mins
 

Ariselu Recipe | Kajjaya Recipe | Athirasam is one of the famous sweet recipes of south India, they are prepared during Makar Sankranti.

Course: Dessert
Cuisine: Indian, South Indian
Keyword: Ariselu Recipe
Servings: 1 Medium sized jar
Calories: 245 kcal
Author: Uppada Lakshmi
Ingredients
  • Rice – 500 gms.
  • Water – to soak rice and to make jaggery syrup
  • Jaggery – 350 gms.
  • Cardamom powder – 1 tbsp.
  • Sesame seeds – 2 tbsp.
  • Ghee – 2 tbsp.
Instructions
  1. To make this recipe, we make use of rice flour made from soaked rice. So soak rice for 12-24 hours.
  2. The next day, drain water and dry rice grains under the fan and grind to powder while there is little moisture.
  3. Moisture in rice flour plays an important role so lock its moisture by pressing flour and covering the vessel with a wet cloth.
  4. Now, let's prepare jaggery syrup. Use thick bottom vessel to make syrup, add jaggery and little water to make syrup.
  5. Filter foreign particles and make a thick syrup. To check the right consistency put syrup drops in water.
  6. When it forms tender balls, then consistency is ready. Off the flame and add cardamom powder.
  7. Sprinkle rice flour and stir constantly till you get a thick batter. Make sure there are no lumps.
  8. We can add sesame seeds either along with cardamom powder or now and little ghee to get a soft texture.
  9. When the batter becomes cool, take a small portion and press to make ariselu recipe.
  10. Deep fry at medium flame and cook till they turn a golden brown color.
  11. Remove from oil and drain excess oil by pressing with two spatulas.
  12. Store Ariselu recipe once they cool. While they are mildly hot, if you put in little weight then they come up in good shape.

Recipe Video

Recipe Notes

 

  • Based on the No. of pieces you want to make, soak rice. Usually, for every 1 Kg. Rice flour, we can make 50 medium-sized pieces.

  • It is a good idea to soak a little more rice so that we do not have a deficiency of flour if you mess up adding water during jaggery syrup.

  • When rice is being dried, try to not put it under direct and hot sunlight, there might be chances of becoming brittle grains.

  • Do not grind rice while there is water as it may become a thick paste, that doesn’t mean that we need to dry totally, there must be a little bit of moisture.

  • The second important point in this recipe is making perfect jaggery syrup.

  • When making syrup, try to put very little water which is sufficient to wet jaggery.

  • If you are using branded jaggery, you might be free from foreign particles, if not filter the syrup

  • To get perfect consistency check syrup by adding a few drops, if drops mix with water then it needs to boil further if not then check the consistency.

  • If you can make mild/tender balls out of syrup then off the flame immediately to avoid thickening of syrup.

  • When we run out of soaked rice powder, we can add a little quantity of normal rice flour.

  • Deep fry ariselu recipe on low to medium flame so that they get cooked from inside.