Aresalu or Sweet Rice from South India

Ingredients

2 cups Rice (Soak rice for 24 hours and then dry it on a flat plate with the rice evenly spread in a single layer, then dry roasted and finely powdered)

2 cups Brown sugar (Jaggery or Bellam)
Poppy seeds
Oil to fry

Method

Mix 2 cups of water and 2 cups of Brown sugar and then boiled to a level where it is neither too sticky nor too diluted (THEEGA PAAKAM should be fine). Now with the syrup still on the stove set to low flame, add rice powder slowly to this syrup by mixing it evenly till it becomes a paste. Set this paste aside and shape into small round balls the size of a lemon and patted in the poppy seeds container and pressed flatly. Fry this in oil or ghee until brown. Drain on a paper towel.