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.
