Ariselu

Ingredients list for Ariselu

• Rice
• Jaggery grated
• Sesame seeds (til)
• Oil

Method

1. Pick, wash and soak the rice overnight. Drain the water and dry the rice on a cloth.
2. Make a fine powder of the rice in a blender and it should be slightly damp.
3. Add one cup of water to the grated jaggery and heat it in a pan on low heat till it becomes a thick syrup.
4. (A drop of the syrup dropped in a spoon of water should make noise and become lumpy and not melt).
5. Add the rice flour to it slowly and stir well and make sure that no lumps are formed.
6. Remove from the heat and when slightly cool make big lime size balls of it.
7. Heat oil in a thick bottom pan/wok. Pat each ball into a thin, round and flat disc on a banana leaf or a plastic sheet and dab it with a few sesame seeds.
8. Fry each one in oil on low heat till deep brown.
9. Drain. When cool store them. They last for more than two weeks.