Ariselu

Ariselu (also known as Arisa in Odisha and Kajjaaya in Kannada) is a traditional Indian sweet dish. It is a significant part of many Indian festivals and celebrations.

Ingredients

The primary ingredients of Ariselu are rice flour and jaggery. Other ingredients may include ghee, sesame seeds, and cardamom.

Preparation

To prepare Ariselu, rice is soaked in water for a few hours and then dried. The dried rice is then ground into a fine powder. Jaggery is melted in a little water to form a syrup. The rice flour is mixed into the jaggery syrup to form a dough. Small portions of the dough are flattened into discs and fried in ghee until they turn golden brown. Some variations of Ariselu may include sesame seeds or cardamom for additional flavor.

Cultural Significance

Ariselu is a traditional sweet dish in many parts of India, including Andhra Pradesh, Telangana, Odisha, and Karnataka. It is often prepared during festivals such as Makar Sankranti, Diwali, and Durga Puja. In Andhra Pradesh and Telangana, Ariselu is a mandatory part of the Sankranti Bhojanam (meal).

Variations

There are several variations of Ariselu based on the region. In Odisha, it is known as Arisa and is often prepared during the Raja Parba festival. In Karnataka, it is known as Kajjaaya and is a popular sweet dish during Deepavali.

See Also

• Indian cuisine
• List of Indian sweets and desserts
• List of rice dishes