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AriseluAriselu: Ariselu or Arisa is a South Indian sweet dish from Andhra Pradesh, Telangana and Odisha. Ariselu is a Telugu word which means rice. It is a traditional dish and is prepared during festivals like Sankranti. It is made from rice flour, ghee and jiggery or granulated sugar and decorated with gingelly or sesame seeds.


Ingredients (serves 8-10):

  • 1 kg Rice
  • 1/4 cup sesame seeds
  • 3/4 kg Jaggery
  • Water, as required
  • Oil, for deep frying


  • Wash the rice and soak it for around six hours.
  • Drain the water from the rice.
  • Place the rice a cloth, in shade, for drying.
  • Grind the rice well in a mixier to make it into a fine powder.
  • Sieve the rice powder to remove any coarse rice chunks.
  • Shred the jaggery in a pan.
  • Add some water to the jiggery.
  • Dissolve the jaggery by boiling on low heat.
  • Cook the syrup on low flame, till it forms a ball when dropped into a bowl of cold water.
  • Gradually add the ground rice to the jiggery syrup and keep stirring continuously.
  • Ensure that there are no lumps in the mixture.
  • Remove the pan from the stove.
  • Keep mixing the rice flour-jaggery syrup mixture till it forms a homogenous mixture.
  • Make small balls, size of a table tennis ball, out of the rice flour mixture.
  • Press all the balls on a plastic sheet in order to shape them like small round pan cakes.
  • Sprinkle and press some sesame seeds on the uncooked ariselu (flattened rice flour mixture from the previous step)
  • Heat the oil in deep bottomed pan, on medium heat, to 180°C.
  • Change the heat to low.
  • Deep fry all the ariselu on very low flame till they turn dark brown in colour.
  • Place the cooked ariselu between to flat ladles and press out all the oil completely.

Note: You have to remove all the excess oil, as much as possible by pressing them between the ladles or the end product will seem very oily.

  • Cool the ariselu to room temperature.
  • Serve the ariselu with a dollop of cooked (skinned green grams) moong dal.
  • The ariselus will last for about two weeks, when stored in an airtight container.

If you have any queries regarding the Ariselu recipe, please leave a comment.

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