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Wednesday, 13 January 2021

ariselu |ariselu | అరిసేలు | अरिसेलु | kajjaya | adhirasam


ariselu special desi recipes

ariselu | అరిసేలు | अरिसेलु | Pongal Special | kajjaya | adhirasam | ಕಜ್ಜಾಯ | special desi recipes

Ariselu or arisa is an Indian sweet from Andhra Pradesh, Telangana, and Odisha.It has different names in different states like Kajjaaya in Kannada, Anarsa in Marathi, Anarsa in bihar and Adhirasam in Tamil Nadu. It is a tradiational sweet during the festival of " Sankranthi | Pongal ". The main ingredients used to prepare this recipe are Rice Flour, Jaggery, Ghee | Oil.

For this recipe people use to take the ration rice which is thick and fat rice, this makes the arisa with perfect texture and taste. To prepare arisa, ration rice has to be washed and soaked in water overnight or for about 12 hours and removing and adding the freshwater for every 8 hours. After soaking the rice, rice water has to be strain . Leave the rice in the strainer for about 15 minutes. Then spread the rice in the clean cloth and dry till the moisture leaves. Here, we have to be carefull because the rice should not be completely dry. Rice has to be dried but yet should have moisture in it. Usually in these rice is taken to the mill to make the powder but, here am using the mixy to make the powder. Rice has to be blend very fine powder and should seive the powder twice.

Making the powder in the mill and doing with the milled rice flour makes the arisa to taste super. There will be separate mill,s especially on these days during the festival. After sieving, if you get the rice granules, keep aside and use this for doing rice flour upma.

And the important step is to make the jaggery syrup. This syrup should be done very carefully because if the syrup is not done correctly, we will not get perfect arisa and arisa will separate as soon as we put in oil.

Video Recipe Of Ariselu Recipe


  • Ration Rice - 600 g
  • Rice Flour After sieve - 550g
  • Jaggery - 375 g
  • Cardamom Powder - 1 Tsp.
  • Ghee - 3 Tbsps.
  • Sesame Seeds - 50 g
  • Water - 1/2 Cup
  • Oil / Ghee - For Deep Fry


  • Before night preparing the arisa, clean and soak the rice overnight or for about 12 hours by removing the water for every 8 hours.
  • After 12 hours or while preparing the recipe remove the water from the strainer and rest for about 15 minutes.
  • After 15 minutes, dry on the cloth till the moisture releases.
  • Don't dry the rice completely, the rice should be dried but yet should have moisture.
  • Blend the rice to smooth powder.
  • Sieve the rice twice.
  • Check if the rice is a super smooth fine powder.
  • Press tight and wrap the cloth and keep aside.
  • In the pan add jaggery along with water and cook till the jaggery melts. 
  • If the jaggery is not good, filter the jaggery water.
  • When the jaggery melts completely allow the jaggery water to boil.
  • Check after some time the consistency of the jaggery syrup.
  • Pour the jaggery syrup drop in water and check if it forms the shape.
  • When it forms the shape, add ghee, sesame seeds, and cardamom powder and mix well.
  • Mix well till the ghee melts then off the flame and add rice flour slowly by mixing well.
  • Take the help of someone to add the flour because the syrup will become thick if we don't add the flour fast.
  • Mix flour very well just like the chapati dough but light slippery i.e the flour should fall from the spoon.
  • Now with a greased hand take the small mixture and flatten on the greased cover into a round shape.
  • When done, take the arisa and drop it into the medium hot oil and deep fry.
  • Flip the arisa slowly, and fry.
  • When done press the arisa in between the 2 spoons to remove the excess oil.
  • That's it ariselu is ready to serve.

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