Ariselu Recipe | How to make Ariselu | Neyyi Ariselu | Ariselu with Jaggery

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Ingredients:
2 Cups Rice
1 and 1/2 Cup Jaggery
2 Tablespoon Sesame Seeds
1 Tablespoon oil
1/2 to 1 Litre Oil/Ghee for Frying
Procedure for Chalividi/Sweet Dough:
Wash and Soak rice for 5 to 7 hours.
After 7 hours, drain out excess water and spread rice on a plain cloth.
Let it dry like this for half an hour.
Add it in a blender jar and grind it to make a fine powder.
Sieve it and grind the residue and keep doin this till the entire complets
Keep this flour tightly in a bowl, by pressing with our hand.
Heat a thick bottomed vessel, add chopped jaggery.
Cook till we get right consistency syrup. To check the consistency, drop a little bit of the syrup in cold water.
If it turns out to a smooth and soft ball, then the jaggery syrup reached right consistency.
Switch off the flame and keep it aside.
Add a spoonful of oil and sesame seeds and mix them swiftly.
Keep adding rice flour to this syrup till we get a pliable dough.
To check whether we got right consistency dough, make a small ball with it.
If we are able to make the ball easily and without sticking to our hands, then the dough is in right consistency.
Procedure for ariselu:
Heat oil or ghee in a kadai, these are made in ghee only.
Make small balls of the dough.
Grease your hand and fingers with oil, pat a dough ball and make small patti out of it, as we do for aloo tikki.
But the patti should be thin than aloo tikki. The thickness of the patti should not be more than 5mm or .5CM
Slowly drop this patti in hot oil. Let it cook in the low flame.
This will puff up like puri, slowly flip it to cook the otherside also.
Cook till both sides turn into golden brown.
Slowly take it out from the oil using a slotted ladle.
Immediately, press it using ariselu maker or the way I did.
Place a small container in reverse, put the arise on it. Press it with another container.
Let this entire thing in a wide plate, so that the excess oil drains.

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