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    Home » Sweets and Desserts » Ariselu / Aathirasallu for Indian Cooking Challenge to celebrate 100 posts!

    Ariselu / Aathirasallu for Indian Cooking Challenge to celebrate 100 posts!

    Published: Mar 15, 2010 · Modified: Oct 5, 2020 by Srivalli · 22 Comments

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    Another wonderful Indian Traditional dish tried out for Indian Cooking Challenge. It naturally had to be a sweet dish after the wonderful Kachoris. While browsing through the list of items that everybody wanted to learn, I saw that the famous Andhra traditional sweet Ariselu or Athirasallu was the most sought one. Actually when I saw this choice I was thinking maybe I will ignore, having made it myself. But then how can I ignore when most of the members wanted to try.

    Only sad part being I couldn't make it, though till the end I was thinking I will somehow make it. You can read about the passion and effect these have on me. I simply love these and even more, because my daughter loves it more. What can be more enjoyable than making something your child loves, absolutely nothing!

    Since I have a tried and tested recipe from my Mom, it becomes very easy this month. Infact she has two types, one the traditional Athirasallu recipe which is tricky, the other that is quite simpler.

    This post also marks a milestone for Spice your life, this being the 100th post! What a way to celebrate the occasion! Thank you everybody for the support and encourage I always get in whatever I do and share. Thank you for allowing me to share my spices in life!

    My Mom says Athirasallu are something that even an expert cook can fail at. Well I am not scaring but this is one recipe that requires lots of practice and loads of patience. For your convenience I again asked Amma for a smaller measurement.

    I gave the members two different recipes that my mom had.

    Since many of the members didn't have an idea of the Jaggary that is the Pacham Bellam or Paku Jaggary, I took this photo with all different variety I get locally.

    Recipe 1
    Ariselu / Aathirasallu For Indian Cooking Challenge
    Recipe Source : My Mom, recipe re-posted from Ariselu from Cooking 4 all Seasons
    Makes 7 -8 pieces of regular poori size

    Ingredients Needed

    Raw Rice - 200 gms
    Paku Jaggary - 250 gms
    Sesame Seeds - 2 tsp or less
    Gasa gasa or Poppy Seeds - 1/4 tsp
    Cardamom powder - a pinch

    Method to prepare.

    Soak rice for 6 hrs and then shade dry it. Meaning it should not become dry but should still have some wetness in the rice. You can either grind this to fine powder using your mixie or give to mill. The rice flour should have that texture of soft and wet feeling when you take a handful and also it should kind of retain your fist shape. Hope you understand what I am saying. This is very important because if the flour is very dry it wouldn't turn out well.

    Have all the things ready when you put the jaggary for cooking.

    Take water that is enough to dilute jaggary. Dissolve the jaggary. Remove any impurities that may be present. Then again cook till the pakam is ready. The consistency here is also very important. Hope you know that pakam is calculated as threads.

    This is how we check the thread consistency, when the jaggary starts boiling and becomes thick, carefully take a small bit and touch it between your thumb and Index fingers. A thread will be formed when you take your fingers away from each other.

    Likewise when the syrup becomes thick, you can find 3 threads being formed. So after 3 thread consistency the jaggary is really cooked well and it become thick. When you take a bit and put it in water, you should be able to make a ball of it. This is when you know the pakkam is ready.

    Remove from fire, and add poppy seeds, sesame seeds and cardamom. Mix well. Then slowly add the rice flour and keep mixing well. The consistency is very important, so you need to add the flour little by little. Mix till you get a chapati dough consistency. End of this, you may still have some flour left out.

    Divide into lemon size balls. Grease a plastic sheet and your fingers. Place the ball on the sheet, and pat it down to a poori size.

    Heat oil for frying and slowly drop these discs into the hot oil. You can simmer for a while until you know the inside is cooked. Turn to the other side and cook till its golden in colour. If you are cooking alone, you can roll out one by one and cook. Else it might get burnt. Once done, remove and drain on a Kitchen towel.

    Recipe 2

    This method yeilds about 8.

    Ingredients Needed

    Rice Flour - 1 glass (standard measurement)
    Jaggary - 1/2 glass
    Coconut grated - 2 tsp
    Cardamom powder - 1/4 tsp
    Water - 1/2 glass
    Sesame seeds - 1 tbsp

    Oil for deep frying.

    Method to prepare:

    I had the Achu vellam, so grated and added water just enough to cover them. Cooked on high and removed the scum. Then added the cardamom powder. Once it starts boiling, add the grated coconut. You will see lot of bubbles coming out.

    At this stage, add the Rice flour slowly and stir it together well. You will know when the consistency is correct, so till then you got to keep adding the flour, but I used up the entire glass of flour.

    The beauty of this dough is, you can store and use whenever you want. If it becomes too hard, just add about 2 tsp of water along with 2 tsp of sugar. Get it to boil, while you keep stirring it. The mix should become soft again. When you handle it, it should come together as a soft dough. Divide it to equal balls.

    Heat a kadai with oil to deep fry these. In a greased plastic sheet, pat them down to equal sized discs. Press down the sesame seeds over the top. Once the oil is hot, gently drop these into them. Fry on both sides. Since the sesame seeds are just pressed over the top, they will get into the oil. If you want to avoid this, try adding to the dough.

    Once they are golden brown, remove and drain them on a kitchen towel.They will be soft when you remove them, will become crunchy once they are cooled.

    The regular ones are normally soft and oily, but these were crunchy and no oil at all!

    To all my ICC members, please link your Ariselu / Aathirasallu post to Mr. Linky.

     

    Recipe

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    Ariselu / Aathirasallu for Indian Cooking Challenge to celebrate 100 posts!

    Author Srivalli
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
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    Reader Interactions

    Comments

    1. jayasree says

      March 15, 2010 at 8:52 am

      Thanks Valli for choosing this since with this attempt, I am more confident though I know it can fail too.

      Reply
    2. Umm Razeen says

      March 15, 2010 at 10:52 am

      This is the perfect challenge. Thanks for picking this recipe

      Reply
    3. ruchikacooks says

      March 15, 2010 at 10:54 am

      I made it..I am having an issue with my page in posting 🙁 Its all there, just cant post..will update it once it is done..

      made the second one without pagu 🙁

      Reply
    4. myspicykitchen says

      March 15, 2010 at 2:16 pm

      thanks for choosing ariselu for the challenge! I would have never attempted ariselu, but for the challenge.

      Reply
    5. BangaloreBaker says

      March 15, 2010 at 3:18 pm

      Valli, Mine was a disaster. I followed the first recipe. Everything looked very good. Dough became hard, so I tried to fix it using water+sugar and it is getting burnt too much and if I lower the oil temperature, it is spreading like crazy. I won't be able to post today but hopefully I'll try again soon and then I'll post. Meanwhile, if some experts can tell me what went wrong, that'll help me a lot.

      Reply
    6. Srimathi says

      March 15, 2010 at 3:18 pm

      Lord! what a sweet to make for ICC. I love it and have a lot of problems when I get to making it.Now I will have a whole bunch of recipes to try from.Thanks for choosing this one for ICC.

      Reply
    7. Ambika says

      March 15, 2010 at 3:55 pm

      Hey Valli, just posted the link...I loved the crispy adhirasams...!

      Reply
    8. Latha says

      March 15, 2010 at 4:11 pm

      I had fun making this traditional sweet. My son also enjoyed this.

      Reply
    9. simply.food says

      March 15, 2010 at 4:17 pm

      I had never made this before but the simple instructions in 2nd recipe were easy to follow.

      Reply
    10. Monika says

      March 15, 2010 at 6:09 pm

      i have never made this before infact I think I have never even eaten this before 😉 but I made it using the second rec and it turned out well

      thanks for hosting and yeah congrats on the 100th post 🙂

      Reply
    11. Swathi says

      March 15, 2010 at 6:41 pm

      Srivalli,

      Congrasts on 100 post. I made Athirasam using second recipe. I liked it I will try first recipe some time later.

      Reply
    12. BangaloreBaker says

      March 15, 2010 at 8:42 pm

      I made these again using second recipe and it turned out alright.

      Reply
    13. Meena says

      March 16, 2010 at 7:27 am

      Hi there, Srivalli!!!Awesome choice as usual for challenge...my challenge was figuring out right consistency for the jaggery syrup...but managed to get it right and 1st recipe turned out good...

      Hearty congrats on reaching 100 posts!!!

      Reply
    14. AvanthiRao says

      March 16, 2010 at 12:56 pm

      Congrats on ur 100th post .......ac

      Reply
    15. Ann says

      March 17, 2010 at 4:14 am

      Congrats on your 100th post and once again much appreciation for hosting this challenge. I have never had ariselu before, I used the second recipe and it was a sweet treat! I loved them!

      Reply
    16. PJ says

      March 18, 2010 at 4:48 am

      Congrats on the 100th post Srivalli and thanks for hosting such a lovely event..

      Reply
    17. Swaram says

      March 19, 2010 at 10:57 am

      Congrats on the 100th post .. a huge milestone indeed 🙂
      This one is such a nice idea 🙂

      Reply
    18. lata raja says

      March 19, 2010 at 11:16 am

      Posted mine today and linked too.
      Congratulations on the milestone post.Will try the second recipe soon too.

      Reply
    19. PriyaVaasu says

      March 20, 2010 at 4:36 am

      Congrats Srivalli!!!! Yummy Athirasams!!! Nice way of Celebrating ur 100th post!!!
      Sorry i missed it this time 🙁 will surely try it out

      Reply
    20. Khaugiri says

      March 20, 2010 at 5:01 am

      Congratulations for the century dear!!! Sorry I missed this month's recipe:( What is new challenge, I didn't get any mail from U yet.

      Reply
    21. Mark @ Cafe Campana says

      March 21, 2010 at 1:05 am

      Very interesting. I love Indian sweets. Congratulations on your 100th post.

      Reply
    22. nisha says

      March 26, 2010 at 6:25 pm

      Your ariselu looks heavenly

      Reply

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