The timing for making these couldnt be better.
I wish everyone a very Happy Gudi Padwa!
We call them Anarasa or so I had thought, because while they tasted a lot like our Anarasa the consistency & looks were different. I don't know if that is how they are supposed to be or if it was the way I made them. Anarasa is supposed to be a little coarser in texture and darker in colour. The colour must have been because of the type of Jaggery I used.
Nevertheless the Ariselu, that was the challenge for February month, turned out to be quite delicious, couldn't stop at one! I took the easy way out and followed the second recipe which uses readymade Rice flour. Maybe that was the reason for the difference in the texture as compared to Anarasa. If I had opted for the first method, the result might have been different but the only way I will know that now, is either from fellow ICC members who have tried the first recipe or by making it again!
Makes about 8-10 (medium Poori sized )
1 Cup Rice Flour
1/2 Cup grated Jaggery
1/4 Tsp Cardamom Powder
2 Tsp Grated Coconut
1 Tblsp Sesame seeds
Oil for deep frying
Take a pan and put the jaggery in it. Pour water over the jaggery just enough to completely cover it. Heat this on high flame and bring to a boil. Remove the scum if any.
Now, add the cardamom powder and the grated coconut and bring to boil again.
Add the rice flour a little at a time and keep stirring to mix well. The quantity of the flour is just enough to form a soft dough. Adjust the quantity if needed.
Switch off the heat and allow this to cool just enough for you to handle the dough.
Heat the oil. Pinch off lemon sized portions of the dough and pat to form a medium poori sized disc. To do this you can either use a greased plastic sheet or do it on your palm using a little oil. I found the later easier and quicker.
Deep fry these in the hot oil till they turn brown. Drain them on a kitchen towel.
My Notes: Although the recipe didn't specify the type of coconut, I used the dry variety. I am assuming that is what is supposed to be used.
The Ariselu were very crunchy and mildly sweet which was great. A definite keeper!
On another note don't forget to send in your entries for this month’s Cooking For Kids event, where we are rounding up Breakfast dishes for kids.