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
When slightly 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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