Soak raw rice for 2 days and dry for 1/2 hr in the Sun.
Grind the rice to a smooth flour, add elachi, seive for better quality.
Add grated jaggery to a skillet.
Add a cup of water and bring to a boil.
Add rice flour stirring slowly and cook till it comes together. Bring to room temperature.
Make small balls and place in a plate with rice flour so that they won't stick.
Flatten the round balls on a foil sprayed with PAM or greased with oil.
Fry the flattened circles on medium flame in oil till they turn to golden yellow. Squeeze excess oil between 2 ladles or with a paper towel.
Ariselu are ready. Store in a air tight container for up to 2 weeks at room temperature.