Start the day before. The resting alone is 4 hr, against 70 min of actual work.
Allergens in Ariselu: sesame.
Ingredients
Quantities for 12.
- 400g, soaked 4 hours then dried and ground Ricethe flour must be slightly damp, which is why it is ground at home
- 300g Jaggery
- 3 tbsp Sesame
- 6 pods, seeds ground Cardamom
- 500ml for frying Neutral Oil
- 100ml Water
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- The jaggery syrup stage decides everything. Too soft and the discs dissolve in the oil; too hard and they are inedible.
- Test it: a drop of syrup in cold water should form a ball you can roll between your fingers.
Method
- Melt the jaggery with the water and boil to the soft-ball stage, about 8 minutes.Drop a little into cold water. It should gather into a soft ball, not a thread and not a brittle sheet.
- Take off the heat and stir in the rice flour, sesame and cardamom quickly, while the syrup is still hot.
- Knead into a soft dough while just cool enough to handle. Rest it 4 hours or overnight.The rest lets the flour drink the syrup. Skipping it gives a hard ariselu.
- Pat portions into 8cm discs between two greased sheets of plastic.
- Fry one at a time on medium, spooning oil over the top, until deep brown, about 3 minutes.One at a time. They are fragile and stick to each other.
- Press each one between two flat spoons as it comes out to squeeze the oil back.
Storage
Keeps 2 weeks in an airtight tin at room temperature and firms up over the first few days, which is normal.
Nutrition Medium estimate
One serving of Ariselu (75 g) is about 280 calories, or 376 calories per 100 g.
Low protein: 3 g a serving, 4% of the calories
| Per serving75 g | Per 100 g | |
|---|---|---|
| Calories | 280 kcal | 376 kcal |
| Protein | 2.6 g | 4 g |
| Carbohydrate | 52.0 g | 70 g |
| of which sugars | 25.0 g | 33 g |
| Fibre | 0.3 g | 0 g |
| Fat | 7.1 g | 10 g |
| of which saturated | 0.8 g | 1 g |
| of which unsaturated | 5.9 g | 8 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for jaggery. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.