Ariselu Recipe | Kajjaya Recipe | Athirasam
Ariselu Recipe | Kajjaya Recipe | Athirasam is one of the famous sweet recipes of south India, they are prepared during Makar Sankranti. In different parts of India, this recipe is called Kajjaya, Athirasam. Making use of the equal amount of ghee and oil not only gives you an exotic smell but also crispy outer and soft inner flavor.
For garnishing, we used sesame seeds for this recipe. This is not an instant recipe, we have to soak rice one day before and make it semi-dry, and then powder it. At times, people believe that Ariselu recipe | Kajjaya Recipe | Athirasam doesn’t affect our body temperature. In south India, especially in villages, I have seen people making this recipe during marriages as a sweet gift.
You may also like my other sweet recipes Sweet Boondi recipe, Halwa Puri, Beetroot Halwa and Potato Cake Recipe.
11 Essential Tips to make perfect Ariselu Recipe:
- Based on the No. of pieces you want to make, soak rice. Usually, for every 1 Kg. Rice flour, we can make 50 medium-sized pieces.
- It is a good idea to soak a little more rice so that we do not have a deficiency of flour if you mess up adding water during jaggery syrup.
- When rice is being dried, try to not put it under direct and hot sunlight, there might be chances of becoming brittle grains.
- Do not grind rice while there is water as it may become a thick paste, that doesn’t mean that we need to dry totally, there must be a little bit of moisture.
- The second important point in this recipe is making perfect jaggery syrup.
- When making syrup, try to put very little water which is sufficient to wet jaggery.
- If you are using branded jaggery, you might be free from foreign particles, if not filter the syrup
- To get perfect consistency check syrup by adding a few drops, if drops mix with water then it needs to boil further if not then check the consistency.
- If you can make mild/tender balls out of syrup then off the flame immediately to avoid thickening of syrup.
- When we run out of soaked rice powder, we can add a little quantity of normal rice flour.
- Deep fry ariselu recipe on low to medium flame so that they get cooked from inside.
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How to make Ariselu Recipe:
1. Add rice in a bowl and soak rice with adequate water for 24 hours and drain excess water using a colander.
2. Put drained rice over a clean cloth and dry below the fan till moisture is evaporated.
3. Before rice turns brittle, transfer the rice to the mixer grinder and grind to a soft powder. Sieve rice flour and filter soft powder.
4. Before jaggery syrup and other process is completed cover the rice flour with a wet cloth so that flour doesn’t become dry. There has to be little moisture with the flour.
5. In a wide vessel add jaggery and add teacup water and make jaggery syrup. Once the jaggery melts, filter syrup using a colander.
6. Remove foreign particles and reboil syrup till you get a thick consistency. Check syrup consistency by putting a drop in water.
7. Making jaggery syrup plays important role in making Ariselu Recipe. Boil the syrup for a minute and again drop a few in water. If syrup thickens and forms a tender ball then syrup is ready.
8. Sprinkle cardamom powder and mix well. Cardamom powder will not only enhance flavor but also gives an aroma.
9. Add rice flour in small batches and stir continuously till you get a thick batter.
10. Put sesame seeds and little ghee and mix well till you get soft texture dough.
11. Take a small portion of batter and make a round shape in hand and then put that ball on a polythene sheet. Press gently to get disc shape and immediately put in oil to deep fry.
12. Deep fry at low to medium flame so that it cooks evenly and then flip to the other side. Once it turns golden brown color, using two spatulas press to remove excess oil.
13. Continue this process of making Ariselu recipe and store it when it is cooled.
