Aresalu Recipe - Cooking Index
Aresalu Recipe - Cooking Index
| 2 cups | 320g / 11oz | Rice |
| 2 cups | 320g / 11oz | Brown sugar - (jaggery or bellam) |
| Poppy seeds | ||
| Oil - to fry |
Soak rice for 24 hours and then dry it on a flat plate with the rice evenly spread in a single layer. Drying can be done by putting the rice in front of a fan or just leave it as it is on a table till it is completely dried. The dried rice should be dry roasted slightly in a pan to remove any traces of water. This rice should be finely powdered in a blender.
Syrup should be made by mixing 2 cups of water and 2 cups of Brown sugar and then boiled to a level where it is neither too sticky nor too diluted (THEEGA PAAKAM should be fine). Now with the syrup still on the stove set to low flame, the rice powder should be added slowly to this syrup by mixing it evenly till it becomes a paste.
Now this paste should be set aside and small round balls the size of a lemon should be made and then should be patted in the poppy seeds container and pressed flatly. These should be fried in oil heated to a medium high flame until brown. These browned aresalu should be pressed to drain excess oil. Now they should be ready to eat.
You may not get these done perfectly on your first attempt but by the second or third time you should be all set to become Master of Aresalu. So I suggest you try in small quantity during the trials.
Source:
Femina Magazine
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