My Ariselu are hard instead of being chewy on the inside and crisp on the outside. Is this a jaggery syrup or rice flour issue?

Question

Are your Ariselu hard instead of chewy? Troubleshoot if this is an issue with your jaggery syrup consistency or the type of rice flour used.

Answer 1

Hard Ariselu are often caused by either overcooked jaggery syrup or using too much rice flour in the dough. The key is to achieve the right consistency in both.

Detailed Explanation:

The texture of Ariselu depends heavily on the jaggery syrup and the rice flour dough. Here's a breakdown of how each can contribute to a hard final product:

Jaggery Syrup:

1. Overcooking: If the jaggery syrup is cooked for too long, it will harden upon cooling. This hardened syrup will make the Ariselu hard. The ideal consistency is a one-string consistency. To test, take a small amount of syrup and let it cool slightly. Then, touch it with your finger and pull it apart. If it forms a single, unbroken string, it's ready.
2. Crystallization: Sometimes, the jaggery syrup can crystallize. This can also lead to a hard texture. Adding a small amount of lemon juice or ghee to the syrup can help prevent crystallization.

Rice Flour Dough:

1. Too Much Rice Flour: Using too much rice flour will result in a dry and hard Ariselu. The dough should be soft and pliable. Add the rice flour gradually to the jaggery syrup until you reach the desired consistency.
2. Insufficient Moisture: If the rice flour isn't properly moistened by the jaggery syrup, the Ariselu will be hard. Ensure the syrup is evenly incorporated into the rice flour.

Other Factors:

1. Frying Temperature: Frying at too high a temperature can cause the outside to harden quickly while the inside remains undercooked. Maintain a medium heat for even cooking.
2. Frying Time: Over-frying can also lead to a hard texture. Fry until golden brown, but not excessively dark.

Pro Tip:

Let the Ariselu dough rest for at least 30 minutes before frying. This allows the rice flour to fully absorb the moisture from the jaggery syrup, resulting in a softer texture.