DEEPAWALI ACROSS INDIA
ARISELU (TELUGU) Recipe Making
Athirasam (Tamil & Malayalam), Athirasa (Kannada).
A traditional South Indian Deepawali Sweet.
- 1-1/2 cup Rice
- 1 cup Jaggery
- 1/4 cup Fresh coconut, grated
- 2 teaspoons Black sesame seeds
- 3 Cardamom (Elaichi) Pods/Seeds
- 1/2 teaspoon Black pepper powder
- Salt, a pinch
- 2 tablespoons Coconut Oil
- Sunflower Oil, for deep frying
- Step 1 Start the preparation of Arisa by washing and soaking the rice for 2 hours.
- Step 2 In a small pan, roast the black sesame seeds on medium heat until they splutter. Add in the grated coconut and roast well till it turns golden brown. Once done, keep it aside.
- Step 3 Now blend the soaked rice, cardamom, and black pepper powder into a mixer with little water to make a thick batter. Grind everything together till they form a smooth paste. Keep this aside as well.
- Step 4 Next, in a heavy bottomed pan, add the jaggery, black sesame seeds, grated coconut and around 3/4 cup of water and boil them on medium heat till all the jaggery dissolves. Once the bubbles start to form, add the ground rice paste and cook it for a few minutes. Keep stirring the mixture well on low heat until all the water evaporates, and the contents of the pan resembles a chapati dough consistency. They should come out from the sides of the pan smoothly.
- Step 5 Once done, take the pan off the heat and allow the Arisa dough to cool down.
- Step 6 To prepare the Arisa dough balls, grease the palm of your hand with oil and shape the dough into lemon sized balls. Press these onto a plastic or banana leaf in the shape of large round circles of thickness around 3-4 mm.
- Step 7 Deep fry these dough circles in a deep-bottomed pan till they turn golden brown, stirring them evenly on both sides.
- Step 8 When the Arisa is cooked, drain from the cooking oil, and place it on kitchen paper to remove the excess oils.
The Arisa can now be stored in an airtight container and eaten either immediately or even during the week.
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