Ariselu is one of the traditional sweets in Andhra Pradesh, Mostly people will prepare this sweet at the time of Sankranti festival.


  1. Rice - 1/2 Cup
  2. Jaggery -1/2 cup
  3. Ghee
  4. Water
  5. Oil
  6. Cardamom
  7. Sesame seeds


Soaking & Blending the rice:

  • Soak the rice for one night.
  • Rinse multiple times and strain out the water.
  • Leave the rice on the sifter for around 10 to 15 minutes.
  • Grind the rice in clumps into fine flour and keep to the side.

Steps to do jaggery syrup:

  • Put jaggery in a skillet and add 40 to 50 ml water so the jaggery softens quick.
  • Boil until the syrup begins bubbling. At the point when the syrup begins to bubble, take a little spoonful of syrup and put it in a little cup of water. In the event that the syrup doesn't break up or assuming it transforms into a ball when squeezed with fingers, the syrup is prepared.
  • Take a cardamom and do it into fine powder
  • Add ghee, cardamom powder in syrup, and blend well.
  • Turn off the fire and keep it to the side.

Dough Preparation:

  • Add the rice flour gradually through the sifter to the jaggery syrup. Continue mixing and continue to add the rice flour until the mixture turns hard like chapati batter.
  • Heat oil for profound fricasseeing on a medium fire.
  • Take Arise measured cover with a plastic sheet put on it.
  • Grease your fingers and the plastic sheet with ghee.

Ariselu Preapration:

  • Take a fistful of mixture and make it into a round ball. Pat it into a round-level shape until it covers the top size.
  • You need to plunge every batter ball in sesame seeds prior to tapping on the off chance that you need sesame seed Ariselu.
  • Drop it into oil cautiously and stand by until the Arise buoys to the top.
  • Fry briefly and flip it over to the opposite side. Fry until it goes to a decent brilliant earthy colored tone.
  • Take out the Arise from oil and press it hard with two turner spoons until all the abundance oil comes out.
  • Serve tasty ariselu as snacks