Arisela Pindi

Contributor: Radha
I used to take arisela pindi from india..

here is the recipe:

Ingredients :

* 1 kg Rice
* 3/4 kg Jaggery (grated)
* 2 tsp of Sesame Seeds
* Oil, to fry

Method

* Wash rice thoroughly
* Soak them overnight and remove water completely
* Spread them on a cloth for a few minutes to make sure that the rice is dry
* Make a fine powder of it in a blender
* sieve if necessary and set aside
* The flour should be slightly damp
* Add one cup of water to the grated jaggery and heat it in a pan till it melts
* Sieve to remove any unwanted stuff
* Heat it on low flame till it becomes thick syrup
* Add the rice flour to it slowly and stir well
* Remove flame and make sure that no lumps are formed

How to pack:

Let it cool for some time .Then pour thick ziplock .use 2ziplocks.one is for upside and one is for down wards.. so that it will not come out...keep it in tight container..

How to make ariselu

# cool make big lime size balls of it
# Heat oil in a thick bottom pan
# 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.
# Fry each one in oil on low flame till deep brown and remove
# To remove the oil completely, place it between two flat ladles and press.
# Repeat the procedure till the dough is over
# When cool store them in a container
# These Ariselu last for more than two weeks

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