| • | Wash the rice and soak it for about 6 hours.
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| • | Drain the water and keep the rice on a cloth for drying.
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| • | Make fine powder by grinding it in a mixie.
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| • | Shred the jaggary and put it in a pan.
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| • | Add water to the jaggary and dissolve it by boiling.
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| • | Make thick syrup of this mixture on low flame.
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| • | Gradually add ground rice to it and stir constantly. There should not be any lump formation.
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| • | Remove the cooking pan from fire.
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| • | Prepare balls aside of this mixture.
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| • | Press the balls on a plastic sheet to shape them in the form of circle puris.
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| • | To decorate, roll the puris lightly in the sesame seeds.
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| • | Heat oil in some other pan.
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| • | Deep-fry these puris on low burn until dark brown.
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| • | Ariselu is ready.
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