Ariselu is a traditional dessert from Andhra Pradesh. Made during the Sankranti festival, it is made with rice flour, jaggery and ghee.

Ingredients of Ariselu

  • 1/2 Cup rice
  • 1/2 cup jaggery
  • 1 cup water
  • 1 tsp cardamom powder
  • 1 tbsp ghee
  • Oil
  • Sesame seeds

How to Make Ariselu

  • Soak the rice overnight.
  • Rinse and strain out the water.
  • Grind the rice into a very fine flour and keep aside.
  • Put jaggery in a pan and add water so the jaggery melts very fast.
  • When the syrup starts to bubble, take a small spoonful of syrup and put it in a small cup of water.
  • If the syrup doesn’t dissolve or if it turns into a ball when pressed with fingers then the syrup is ready.
  • Add ghee, cardamom powder, and mix well.
  • Turn off the flame and keep it aside.
  • Add the rice flour little by little through the sieve to the jaggery syrup.
  • Keep stirring and keep adding the rice flour until the dough turns hard like chapati dough.
  • Heat oil in kadhai.
  • Grease your fingers and the plastic sheet with ghee.
  • Take a fistful of dough and make it into a round ball. Pat it into a round flat shape.
  • You need to dip each dough ball in sesame seeds before patting if you want sesame seed Ariselu.
  • Drop it into oil carefully and wait until the Arise floats to the top.
  • Fry for a minute and flip it over to the other side.
  • Take out the Arise from oil.
  • Serve this traditional sweet garnish with sesame seed.

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