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ariselu

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.
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Prep Time 15 minutes
Cook Time 29 minutes
8 hours
Total Time 8 hours 44 minutes
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.