Aresalu

Ingredients:

Rice : 4 cups

Jaggery : 2 1/4 cups

Water : 1 cup

poppy seeds : 1/2 cups (I used rice cup)(Fry untill golden brown)

Oil : To deep fry.

Method:

Wash and soak the rice for about 2 days.

Keep changing the water in the rice for every 1/2 day.

After soaking for 2 days drain the water and spread the rice on a clean cloth and let them dry in shade for about 20 minutes. (Don't let the rice dry completely)

Grind the rice into fine flour and sift flour twice. Cover the rice flour with the cloth used to dry the rice.

In a heavy bottomed vessel take jaggery and add water.

Put the vessel on the stove on medium heat and let the syrup get the consistency of a ball which when hit to the plate must make a stone sound.

To check the consistency take about 2 tbsp of water in a plate and add a few drops of the syrup to the water.

At first the syrup gets dissolves in the water, but after boiling for some time you can see the syrup in the water and when you take it into hand can make it into a ball.

Make sure you have the right consistency.

Now add the roasted poppy seeds to the syrup and remove from heat.

Now slowly add the rice flour to the syrup and stir to avoid lumps.

Add untill to see the the syrup has thickened and you see that the batter slowly falls from the spoon.

Take a small amout of batter and press it on a plastic cover applying little oil to the cover like a chapathi and deep fry it in the oil.

After removing it from the oil press it hard so that the extra oil comes out from them. Spread them on the plate untill cooled.

This goes to Srivalli who is hosting a wonderful event of Mithai Mela.