Ariselu

Ingredients:

1 kg rice
3/4 kg jaggery (grated)
2 tb sps of sesame seeds
Oil to fry

Method:

*Pick and wash rice. 

* Soak it overnight and remove water completely (spread on a cloth for a few minutes to make sure that the rice is dry). 

* Make a fine powder of it in a blender (sieve if necessary) and set aside. 

* The flour should be slightly damp. 

* Add one cup of water to the grated jaggery and heat it in a pan till it melts. 

* Sieve to remove any unwanted stuff. 

* Heat it on low flame till it becomes thick syrup (a drop of the syrup dropped in a spoon of water should make noise and become lumpy and not melt). 

* Add the rice flour to it slowly and stir well. 

* Remove flame and make sure that no lumps are formed. 

* When slightly cool make big lime size balls of it. 

* Heat oil in a thick bottom pan/wok. 

* Pat each ball into a thin, round and flat disc on a banana leaf or a plastic sheet and dab it with a few sesame seeds. 

* Fry each one in oil on low flame till deep brown and remove. 

* To remove the oil completely, place it between two flat ladles and press. 

* Repeat the procedure till the dough is over. 

* When cool store them. 

* They last for more than two weeks.

Til laddus

Ingredients :

1 cup til
2 cups jaggery
1/2 cup peanuts
4 tsp ghee
 
Cooking instructions:

* Roast the til dry till it turns slightly brown. Also dry roast the peanuts.  
*  Make powder of both ingredients.  
* Heat the kadhai for five minutes.  
* Put jaggery in hot kadhai and mix well till it melts.  
* Now add ghee and the powder. Mix well.  
* Make laddus from it immediately.  Til laddus are ready.