January 16, 2010

Areselu


















Ingredients:

 Raw rice - 1 1/2 kg
Jaggery - 1 kg
Oil/ Ghee to deep fry
White gingly seeds - 100gms (optional)
Water


Method:


  • Soak the rice one and half day before and change the water every 12 hours. Wet rice to be sent to flour mill for making fine powder. Sieve the powder. 
  • Take a thick bottom big vessel and put it on fire. Add grated jaggery and two glasses of water. Bring it to boil the syrup into thick consistency (hard ball if you drop in water plate). Once it is hard( teega pakam) remove from the fire add gingly seeds, rice flour as required to form thick consistency (chalimidi) and some ghee. 
  • Mix it well and close with lid. 
  • Take a big kadai for deep fry and  pour oil/ ghee when it heats take a ball size chalimidi and press it with fingers on banana leaves or plastic cover in puri size.
  •  Deep fry those areselu and press it tightly to remove the excess oil.
  •  Store them in airtight container when they cooled.

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