What is Arisel?

Arisel is Indian fried sweet treatment, which is somewhat like crispy fried biscuit or solid pancake. It is made of rice flour, sesame seeds and coconut, which is sweetened by the type of unrefined sugar. This meal is often flavored with cardamom, but can be made without it. Arisel looks somewhat like a flatter, darker molasses sprinkled with sesame seeds. It can also be called Arisa or Athirarasall.

For the preparation of rice for flour for the arisel, it is traditionally soaked overnight, then exhausted with water and mixed in the morning. If this meal needs to be done faster, the rice can be soaked for a shorter period of time, generally at least 20 minutes to two hours before it is exhausted and mixed. The amount of time that rice needs to soak depends on the rice; Larger granular rice or rice that is dry may require longer soaking. When rice flour is correctly prepared for the arisel, it remains slightly moist before use.

This meal begins with cooking the sugar in the low fire until it creates a strongsyrup. The type of sugar used in this bowl is called jaggers, an unrefined form of cane or palm sugar, which is often sold in rounded blocks, which look somewhat like cones with peaks lobbied. Since jaggers sugar is unrefined, it may contain a certain solid mass that will float on the surface of the syrup. These should be removed before continuing the preparation.

After creating a Jaggery syrup, the chef should slowly mix rice flour into the mixture until they create a smooth dough like pancakes. The mixture is then removed from the heat before the spices and sesame seeds are added. The dough is moved, chilled and rolled into storage balls and then flattened before it is fried. In most households, the dough for the arisel is pre -prepared and cooled for fast fresh frying. Although it is not necessarily, the dough balls that make Arisel, are timely formed on banana leaves.

This meal is made for Makar Sakranti, a festival that occurs 21 days after the shortest day of the year, known as Winter Solstice. Although this particular meal is the most common recipe for northern and eastern central India, similar meals of other names are popular in other parts of India. The related food called Athirasam is served in Tamil Nadu, a state in southeast India. The main difference between Arisel and Athirasam is the addition of sesame seeds and coconut in the arisel.