A traditional sweet delicacy, originating from the Indian states of Andhra Pradesh and Telangana, ariselu is made for celebrations mostly during Sankranti and Diwali. Delicious ariselu recipe for everyone. A delight that goes toward rich flavour and excellent texture, ariselu is a very celebrated treat that manifests the region's culinary excellence. The main constituents in this preparation of ariselu are rice flour, jaggery, and sesame seeds. The process begins with soaking rice, and then grinding it into excellent flour. From unrefined cane sugar called jaggery, a syrup is extracted, which gives the sweet a very distinct flavour. It is mixed with rice flour to make a thick dough that is aromatic and slightly sticky. Some crushed sesame seeds often accompany the mixture to add a slight nutty crunch to the sweetness. Shaped into small round discs, the dough is then fried until deep golden brown and creates an outer crunchy layer with a soft, chewy interior. Here is a traditional recipe of ariselu for festive occasions. This confection is a delightful treat that combines crunchiness with tenderness, making it suitable for all ages. Ariselu is a many-layered dessert beyond its sweet nectar. It's an expression of jubilation and bonding. Families come together to make such sweets and share stories, gossip, and laughter while creating the sweet, reflecting the happiness of being together. These perfectly designed gestures are often offered to visitors and dear ones as a token of goodwill. This is the very reason ariselu remains such an essential part of Indian celebrations. It fills one's heart with nostalgia and warmth because of its special flavour and texture. Its popularity extends into generations because sweets are integral to Indian traditions, and it essentially means a tasty way to connect with heritage and celebration.

• 1 kg rice
• 500 gms jaggery
• 1 tbsp ghee
• 1 pinch cardamom powder

• A sweet highly cherished in South India during festivals and other special celebrations, ariselu, is a sweet mainly being prepared with rice. It is a time-consuming preparation requiring a lot of attention.
• Start with the primary ingredient, rice: Soak 1 kg of rice in water for about six hours. This will work only when six hours pass by. The rice absorbs moisture, becomes soft, and can be ground into fine powder later.
• Steep the rice in water for some time, drain off the water, and lay the rice grains out to dry for a period. The rice must be properly dried; otherwise, the flour obtained by milling the final product may be too wet, which will affect the texture of the final product.
• Once the rice is well dried, transfer it to a grinder and grind it into fine powder. It is essential to have good-quality rice flour for the ariselu as it would affect the texture and overall taste.
• After the process yields a smooth and fine rice flour, do not forget to set it aside as you will use this flour in making the jaggery syrup.
• Add the jaggery and 1 cup of water in another pan. Strain the liquid over medium flame and stir from time to time so that the jaggery is fully dissolved in the mixture.
• It may take a while, so watch to avoid burning it. When the jaggery has melted, it becomes syrupy in consistency. Now, once all the jaggery has melted into the water, you are left with the syrupy consistency to be used for further operation.
• Add rice flour slowly to the jaggery syrup and keep stirring. This is the very moment; the flour has to be added slowly because lumps are formed if it is added quickly.
• Stir it well vigorously by now because the substance thickens. The consistency will turn smooth and sticky; this means that the jaggery syrup is getting absorbed by the rice flour quite effectively, so keep on cooking this mixture till it becomes a thick dough.
• Once it's almost set, add a teaspoon of ghee and a pinch of cardamom powder to give your taste buds a more flavourful experience. Ghee adds moisture and richness to the mixture, while the addition of cardamom powder adds fragrance, a characteristic of Indian sweets.
• Mix well so that the ghee and cardamom get mixed well into the mixture. Let it cool a bit. It will be cool enough to handle yet warm enough to be soft.
• Knead the mixture into small portions, the size of a golf ball, when cool enough. Roll out each of these portions between palms to flattened discs.
• The discs should be half an inch and in identical size so that they cook evenly. Now that all the discs are ready, it's frying time.
• In a large pan, heat enough oil for deep frying. You want enough oil to allow the disks to float freely during cooking. Place the dough disks into the hot oil and carefully never overcrowd the pan.
• Fry until they turn this appetizing golden brown colour-which usually takes about 3-4 minutes per side. It will turn white and signal that they are cooked through and can be taken out of the oil.
• After frying the ariselu, place them on a plate lined with paper towels to drain out excess oil.
• This removes excess oil from sweets and makes them less greasy. Let them cool completely before serving.
• These are pretty discs, just an oral feeler or discoverer for the sense of the palate. They add beauty and fine delight to any spread of festivities.
• The sweet, rich flavour and soft texture of ariselu have gained this favourite among children as well as adults. Homemade ariselu share a piece of tradition with every bite!