AARITHY- TRADITIONAL ANDHRA DESSERT- RECIPE:
1 cup raw rice flour; 1 cup jiggery; 1 cup tender coconut small pieces 1 tbsp green gram dhal roasted; 1 cup milk boiled and cooled; ½ tsp of cardamom powder; 1 cup dry fruits( almonds, cashews, raisins); 4 cups of water; pinch of salt.
In a heavy bottom pot, boil ¾ cup of jiggery and a pinch of salt with water. At the boiling stage, add rice flour and stir in low flame. Make sure no lumps are formed. Bring the mixture to the consistency of dough and roll into thin noodles and cut it into 4 cms lengthwise also roll it into small balls similar to a seedai in shape and size. Take another pot and two cups of water and the remaining jiggery, roasted green gram dhal and tender coconut pieces. While the syrup comes to boiling stage add the already cut rice flour dough (Thalikalu) and the balls. Stir the syrup until it thickens. Remove from heat and let it cool completely. Add the cold milk to this mixture. Then add cardamom and dry fruit. The dessert is ready to eat.
ARISI VELLA PUTTU:
½ cup rice flour; ¼ cup jiggery; 2 tbsp grated coconut; ¼ tsp cardamom powder; 3 tsp ghee; 4 cashews; water-as required.
Wash and soak the rice flour for an hour. Strain and spread it on a clean towel. In a pan, dry roast the rice, and once cooled, coarse grind it in a mixer. This is the puttu flour. Boil water; add turmeric powder and the flour. Mix well. The consistency should be such that when you hold it, it should retain its shape and once you crumble it, it should fall away. Steam this flour by placing it n a muslin cloth in an idly steamer. Once done, crumble it and let it cool. Make syrup with jiggery and water. Boil it till it reaches a hard ball consistency.i.e if you drop a little of this syrup into a bowl of cold water, it should form a hard ball. Pour this syrup in the rice flour mixture. Also add grated coconut and cardamom powder. Fry the cashews in ghee and add mix well. Arisi vella puttu is ready.