🍯 Easy Made Ariselu – A Sweet, Festive South Indian Delight

ariselu ⭐️⭐️⭐️⭐️⭐️ (4.9 from families and festival lovers)
🌾 Traditional | 🍯 Sweet | 🧡 Celebration-Worthy

Ariselu (also called Adhirasam) is a classic South Indian sweet made during festivals like Sankranti, Diwali, and weddings. With rice flour, jaggery, and ghee at its heart, this golden treat is soft inside, crisp at the edges, and melts in your mouth with every bite. Passed down for generations, Ariselu is not just food—it’s a tradition of love and celebration.

Why You’ll Love Ariselu

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: ~50 minutes (plus soaking time)
• Serves: 12–15 pieces
• Budget-Friendly: Made with pantry staples
• Flavor Profile: Sweet, nutty, and rich with ghee
• Perfect For: Festivals, special occasions, or gifting

Ingredients – Simple but Festive

• 2 cups raw rice
• 1 cup jaggery (powdered)
• ¼ cup water
• 2–3 tbsp ghee
• 1 tsp cardamom powder
• Oil (for frying)
• Sesame seeds (optional, for garnish)

How to Make Ariselu

Step 1: Prep the Rice Flour

Soak raw rice for about 4–6 hours. Drain completely, spread on a cloth to remove excess moisture, then grind into a fine, slightly damp rice flour.

Step 2: Make the Jaggery Syrup

In a pan, melt jaggery with ¼ cup water. Boil until it reaches soft-ball stage (when a drop in water forms a soft ball).

Step 3: Combine into Dough

Slowly add rice flour to the jaggery syrup, stirring continuously to form a soft, smooth dough. Add ghee and cardamom powder. Let rest for a few hours (overnight is best).

Step 4: Shape and Fry

Grease your hands with ghee, pinch small balls of dough, and flatten into discs. Fry one at a time in hot oil over medium-low heat until golden brown. Gently press between spatulas to remove excess oil.

Step 5: Serve

Cool slightly before serving. Garnish with sesame seeds if desired. Enjoy warm or at room temperature.

Serving Ideas for Ariselu

• As part of a festive sweets platter during Sankranti or Diwali
• With a cup of hot filter coffee or chai
• Wrapped beautifully for gifting during special occasions
• Served as prasad in temples or at weddings

What Everyone’s Saying About Ariselu

“Reminds me of my grandmother’s kitchen during Pongal. Soft and rich with jaggery flavor!”
⭐️⭐️⭐️⭐️⭐️ – Priya S.

“Perfect festive sweet. I made it for Diwali, and it was gone in minutes.”
⭐️⭐️⭐️⭐️⭐️ – Anitha R.

“That chewy inside and crisp edges—pure nostalgia!”
⭐️⭐️⭐️⭐️⭐️ – Ramesh K.

Ariselu – A Traditional South Indian Sweet with Rice and Jaggery

Ariselu is a beloved South Indian sweet made during festivals like Diwali, Sankranti, and weddings. Prepared with freshly ground rice flour and jaggery syrup, these golden, deep-fried discs are soft inside, crisp outside, and infused with the earthy sweetness of jaggery. Ariselu is more than a sweet—it’s a celebration of tradition and togetherness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 29 minutes mins

8 hours hrs

Total Time 8 hours hrs 44 minutes mins

Servings: 16 ariselu

Course: Dessert, Festive Sweet

Cuisine: South Indian

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups raw rice
• 1 ½ cups jaggery grated or powdered
• ½ cup water
• 1 tsp cardamom powder
• 2 tbsp sesame seeds white or black
• Oil or ghee for deep frying

Equipment

• Grinder or blender (for rice flour)
• Heavy-bottomed pan (for jaggery syrup)
• Kadai / deep pan (for frying)
• Slotted spoon

Method

 

Prepare rice flour

1. Wash and soak raw rice for 4–5 hours.
2. Drain completely and spread on a cloth for 30 minutes, until slightly dry but still damp.
3. Grind into a fine powder. Sieve and keep aside. (Use immediately while slightly moist.)

Make jaggery syrup

1. In a pan, add jaggery and ½ cup water. Heat until it melts.

Strain to remove impurities.

1. Return to heat and cook until it reaches soft-ball consistency (drop a little syrup in water—it should form a soft ball you can roll).

Make dough

1. Turn off the heat and slowly add rice flour, stirring continuously.
2. Mix well until it forms a soft, non-sticky dough.
3. Add cardamom powder and sesame seeds. Cover and let rest overnight at room temperature.

Shape ariselu

1. Grease your hands with ghee. Take small portions of dough and flatten into discs (about palm-size, ¼ inch thick).

Fry

1. Heat oil or ghee in a kadai on medium flame.
2. Fry ariselu one at a time until golden brown on both sides.
3. Drain and gently press between two spatulas or a slotted spoon to remove excess oil.

Serve

1. Let cool slightly, then serve warm or at room temperature.

Notes

Consistency matters: The jaggery syrup should be at soft-ball stage. If overcooked, the dough will harden; if undercooked, the dough will be sticky.

Ariselu taste best after a day, once the flavors settle.

Store in an airtight container for up to a week.

FAQ – Ariselu

❓ Can I use store-bought rice flour?
Traditionally, freshly ground damp rice flour works best for texture, but you can try packaged flour (slightly roasted) if in a pinch.

❓ How do I know if the jaggery syrup is ready?
Drop a bit of syrup into cold water—if it forms a soft ball, it’s perfect.

❓ Can I store Ariselu?
Yes! Store in an airtight container at room temperature for up to 5 days.

❓ Can I bake Ariselu instead of frying?
Traditionally it’s fried, but some modern versions are baked. The texture will be slightly different.

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