Ariselu
|
Ariselu sesame or arisa pitha | |
| Alternative names | Arisa |
|---|---|
| Course | Sweet dish |
| Place of origin | Andhra Pradesh |
| Region or state | Andhra Pradesh, Telangana, Odisha |
| Main ingredients | Rice flour, ghee, jaggery |
 Cookbook: Ariselu  Media: Ariselu | |
Ariselu (Telugu: అరిసెలు) or arisa (Odia: ଆରିସା) is a sweet from Coastal Andhra in Andhra Pradesh, Telangana and Odisha. It is also called kajjaaya in Kannada and Anarsa in Marathi. A similar sweet in Tamil Nadu called adhirasam is prepared for pujas, which is made with ghee.
Ariselu is a traditional dish and is prepared during festivities like Sankranti, Dusshera, Deepavali.[1]
Ingredients
It is made out of rice flour, jaggery (Bellamu in Telugu) and ghee / edible oil. Jaggery may be replaced with granulated sugar.
Preparation
A dough is first prepared out of rice flour or ground soaked rice and molten jaggery. The dough is kneaded first and then flattened in small portions in a similar fashion as making breads such as poori or chapatti. These flattened portions are fried in ghee or oil. Finally, these are pressed in gingelly or sesame seed or poppy seeds.
See also
List of Indian sweets and desserts
References
External links
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Wikimedia Commons has media related to Ariselu. |