Main ingredients:  raw ice and jaggari.

Cook time: 1 hour.

Nuvvula Ariselu

Nuvvula Ariselu

INGREDIENTS:

  1. 1 Kg biyyam/ raw rice/ chaawal (soaked for 24 hours).
  2. ½ kg bellam/  jaggary / gud (grated).
  3. 1 tsp yalukala podi/ cardamom pwd/ elaichi pwd.
  4. 50 grams nuvvulu/sesame seeds/ thil.
  5. Oil: needed for deep frying.
  6. And also we need wooden presser /arisela chekkalu (to extract excess oil).

    Nuvvula Ariselu

    Nuvvula Ariselu

PREPARATION:

  • Grind the soaked rice into a very fine powder.

METHOD:

  1. In a heavy bottomed vessel, place the grated jagery, along with small cup of water and boil it on over medium flame.

    Preparation of Ariselu

    Preparation of Ariselu

  2.  Allow the jaggery to melt. Strain to remove impurities. Cook, stirring continuously till it forms into sticky jaggary syrup (theega pakam).

    Preparation of Nuvvula Ariselu

    Preparation of Nuvvula Ariselu

  3. Now add the sesame seeds, cardamom pwd and 2-3 tbsp ghee and mix well.

    Nuvvula Ariselu Preparation

    Nuvvula Ariselu Preparation

  4. Turn off flame and pour the rice powder . Without any lumps, mix very well to make a fine dough, (the dough should be in medium thickness)

    Nuvvula Ariselu Preparation

    Nuvvula Ariselu Preparation

  5. Moisten your palms. Hollow out a big lemon sized portion of the mixture and roll into balls with oiled hands.
  6. Flatten them on a plastic cover to make 4-5 inch ariselu.
  7. Meanwhile heat oil or ghee in a wide frying pan on medium flame.
  8. Slide the flatten nuvvula arise gently and deep fry both sides till the ariselu turn to slightly browned.

    Nuvvula Ariselu Preparation

    Nuvvula Ariselu Preparation

  9. Drain on a wooden presser and press immediately to extract excess oil.

    Nuvvula Ariselu Preparation

    Nuvvula Ariselu Preparation

  10. Let them cool and store in an air tight container.

    Nuvvula Ariselu

    Nuvvula Ariselu

Eat the delicious nuvula ariselu and enjoy this sankranthi with your family and friends 🙂 :).

SABITHA

 

 

 

 

 

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