Ariselu is one of the traditional sweets in Andhra Pradesh, Mostly people will prepare this sweet at the time of Sankranti festival.
- Rice - 1/2 Cup
- Jaggery -1/2 cup
- Sesame seeds
Soaking & Blending the rice:
- Soak the rice for one night.
- Rinse multiple times and strain out the water.
- Leave the rice on the sifter for around 10 to 15 minutes.
- Grind the rice in clumps into fine flour and keep to the side.
Steps to do jaggery syrup:
- Put jaggery in a skillet and add 40 to 50 ml water so the jaggery softens quick.
- Boil until the syrup begins bubbling. At the point when the syrup begins to bubble, take a little spoonful of syrup and put it in a little cup of water. In the event that the syrup doesn't break up or assuming it transforms into a ball when squeezed with fingers, the syrup is prepared.
- Take a cardamom and do it into fine powder
- Add ghee, cardamom powder in syrup, and blend well.
- Turn off the fire and keep it to the side.
- Add the rice flour gradually through the sifter to the jaggery syrup. Continue mixing and continue to add the rice flour until the mixture turns hard like chapati batter.
- Heat oil for profound fricasseeing on a medium fire.
- Take Arise measured cover with a plastic sheet put on it.
- Grease your fingers and the plastic sheet with ghee.
- Take a fistful of mixture and make it into a round ball. Pat it into a round-level shape until it covers the top size.
- You need to plunge every batter ball in sesame seeds prior to tapping on the off chance that you need sesame seed Ariselu.
- Drop it into oil cautiously and stand by until the Arise buoys to the top.
- Fry briefly and flip it over to the opposite side. Fry until it goes to a decent brilliant earthy colored tone.
- Take out the Arise from oil and press it hard with two turner spoons until all the abundance oil comes out.
- Serve tasty ariselu as snacks