INGREDIENTS: Dry coconut, Rice flour, Jaggery (bellam), Oil, Nuvvulu (seasame seeds), Ghee
PREPARATION:
- Clean rice, pat dry for 2 days
- Now grind it into powder /coarse flour
- Take 1 glass of rice flour, to it add 3/4 th glass of dry coconut and mix well
- Now place an bowl on flame, add 3/4 th cup of jaggery and water into it and boil till thick pakam (pakam should be such that wen we touch it with 2 fingers we should see an stick like layer in between the fingers)
- Once pakam is ready, place flame in low, and start adding rice floor and dry coconut mix into it and mix slowly without any lumps,
- Add 3-4 spoons of ghee on it
- Leave this for one night
- Then place kadai on flmae, heat oil for deep fry
- Now make the prepared paste into small rounds on plastic paper and keep an hole in middle
- Sprinkle seasame seeds on it and press to sticken
- Now deep fry them in oil till golden brown
- Then take out and press on an paper napkin cover to drain off excess oil
- Make such as many as you need or till the complete dough finishes
- Yummy yummy arasalu are ready to eat, Serve hot or cool
- Can be stored in an container for around 15 days
Along with this you can also prepare pala puri / milk puri, sugar pongal, jaggery pongal, kara pongal, purn poli / bobbatlu /oliga....
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