Ingredients with Measurements:
- 2 cups rice flour
- 1 cup jaggery
- 1/4 cup water
- 1/4 cup sesame seeds
- 1/4 cup grated coconut
- 1/4 tsp cardamom powder
- Oil for deep frying
Special equipment needed:
- Heavy-bottomed pan
- Rolling pin
- Flat surface for rolling
Step-by-step instructions:
1. In a heavy-bottomed pan, melt jaggery with water on low heat until it becomes a thick syrup.
2. Add sesame seeds, grated coconut, and cardamom powder to the jaggery syrup and mix well.
3. Turn off the heat and let the mixture cool down.
4. In a mixing bowl, add rice flour and the jaggery mixture. Mix well to form a dough.
5. Divide the dough into small balls.
6. On a flat surface, roll out each ball into a thin circle.
7. Heat oil in a deep frying pan.
8. Once the oil is hot, gently slide the rolled-out dough into the oil and fry until golden brown.
9. Remove the fried Ariselu from the oil and place them on a paper towel to remove excess oil.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
Makes 20-25 Ariselu
Nutritional information:
Calories per serving: 150
Total fat: 5g
Total carbohydrates: 25g
Protein: 2g
Substitutions for ingredients:
- You can use white sugar instead of jaggery.
- Instead of sesame seeds, you can use poppy seeds.
Variations:
- You can add chopped nuts like cashews, almonds, or pistachios to the jaggery mixture for added crunch and flavor.
- You can also add a pinch of nutmeg powder to the jaggery mixture for a different flavor.
Tips and tricks:
- Make sure the jaggery syrup is thick enough to hold the sesame seeds and grated coconut together.
- Roll out the dough thinly for crispy Ariselu.
- Fry the Ariselu on medium heat to ensure they cook evenly.
Storage instructions:
Store the Ariselu in an airtight container at room temperature for up to a week.
Reheating instructions:
To reheat, place the Ariselu in a preheated oven at 350°F for 5-10 minutes or until they are crispy again.
Presentation ideas:
Arrange the Ariselu on a plate and sprinkle some powdered sugar on top for a festive look.
Garnishes:
Garnish with chopped nuts or edible silver foil for a festive touch.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
A savory snack like samosas or pakoras would pair well with Ariselu.
Troubleshooting advice:
- If the dough is too dry, add a little bit of water to make it pliable.
- If the dough is too sticky, add a little bit of rice flour to make it less sticky.
Food safety advice:
Make sure the oil is hot enough before frying to ensure the Ariselu cook properly and are not greasy.
Food history:
Ariselu is a traditional sweet from Andhra Pradesh, India, and is typically made during festivals and special occasions.
Flavor profiles:
Ariselu has a sweet, nutty, and slightly chewy texture.
Serving suggestions:
Serve Ariselu as a dessert or a snack.
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Region: Indian