| Ingredients: |
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| | Raw Rice | : | 1kg | | | Jaggery (grated) | : | ¾ kg | | | White Sesame Seeds | : | 4 tbsp | | | Oil or Ghee | : | to fry | | |
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| Preparation: |
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| Clean and wash rice. Soak it over night (or for 36 hours, changing water in between). Drain and spread the rice on a clean cloth and let it dry completely. Dry grind the rice to a fine powder, sieve it twice and keep it reserved. |
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| Take the jaggery in a heavy bottomed thick vessel and add one cup of water to it. Heat it till it melts completely. Pass the solution through a fine sieve to remove the dirt. Clean the vessel and pour the solution in it. Heat it again till it becomes thick syrup. |
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| To test the right consistency of the syrup put a drop of the syrup in a ladle full of water. Make sure it should make noise when dropped into water and it should turn into a thick ball when rolled with your fingers. |
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| Reduce the flame and gradually add the rice flour to this syrup stirring constantly. Be careful that no lumps are formed. Remove the dough from fire and let it cool down to the room temperature. |
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| When the dough is completely cooled make big lime sized balls out of it. Meanwhile heat oil a broad and thick deep frying pan. Pat each ball into thin, round and flat discs on a banana leaf or a plastic sheet using your fingers and palm. Dab the discs with few sesame seeds. |
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| Keep a low flame and fry each disc in oil till it turns nice deep golden brown in colour. Remove the fired ariselu from oil and place it between two flat ladles and press tightly to remove excess oil. Be careful as the hot oil may spill out and burn your body. |
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| Spread pressed ariselu on a broad plate till it becomes cool. Repeat the procedure till the dough is completed. Store the cooled ariselu in an airtight box. |
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| The shelf life of these ariselu is approximately three weeks. |
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