NETHI ARISELU(ghee ariselu)

DESCRIPTION 

• Ariselu is a traditional sweet of south india prepared for makara sankranthi it is also prepared for weddings.there are three of variants in ariselu.
• Make sure this dish is made during makara sankranti as it is the right time for new harvest for the farmers we have new rice and jaggery.
• They make the dish and stone for the special guests as varalakshmi puja is arriving and the festival season is almost on its way more dishes will be cooked in indian kitchen. 
• When prepared with pure ghee,known as"Nethi ariselu" these are very soft and tasty.using oil and ghee equal proportion gives crispy outer layer and soft inner layer.ariselu prepared with oil only are the most crispy.

• Making this dish i recollected some wonderful child hood memories as kids we use to go grandparents house for each and every festival and their would be a big family gatherings.we kids have use to enjoy playing and eating all those traditional dishes prepared by grandmother.
• I remember when  ever ariselu  are prepared the servant was given instructions to wake up early as 4 am to blend the rice flour as soon as the flour is ready grandma sit in front of the stove and make ariselu grand pa use to help her press the ariselu .
• After they are cooked to remove excess ghee from it.

INGREDIENTS RECIPE OF ARISELU

Ingredients name                                   Quantity                                           Unit

Rice flour                                                500                                                 Grams

Jaggery                                                   350                                                  Grams

Ghee                                                        10                                                    Table spoons

cardamom                                                 1/2                                                  Table spoon       

Oil                                                            0                                                      To fry
seasem seeds                                           100                                                   grams

HOW TO MAKE ARISELU

*Soak the rice for two days,clean with water twice a  day(cleaning every day is to see that rice won't get odd smell).

*Separate the soaked rice from water,place it on a clean dry cloth in the shade and let it dry for 5  to 10 minutes ,blend wet rice to smooth powder.(flour mill).

*Take a pan add jaggery.little water and boil it.untill we get laddu consistency jaggery syrup.take a little bit of syrup place in to water we get thick consistency then arisela pakam is ready,then stove off

*Add cardamom powder to jaggery syrup.

*Add some ghee to pakam

*If u want to add sesame seeds its your choice add to arisela pakam(optional)

*Add rice flour keep stirring it,allow it to rest for some some.

*Divide dough in to small portion and press it with hand on polythene sheet and deep fry in oil.

*Remove from oil and place it on ladle and press it with anotherbowl,so that excess oil is removed,later transfer in to paper towel.
*After they turn to golden brown place it between two flat ladles and press to remove the excess oil/ghee .
*Repeat the procedure till the dough over.
*When they store them.they last for more than 2 months if we make them in right away and stored in air tight container for longer storage.

*Now ariselu are ready to serve.

*Now you enjoy tasty traditional ariselu ready to eat
NOTE
*Dont fry too much it will becomes over fried.
*Press slowly because press hardly the stuff comes out side.carefully add seaseam seeds