Ariselu
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Soft, chewy discs of rice flour and jaggery syrup, deep-fried and pressed: the most important sweet of Telugu Sankranti.
Region: Andhra PradeshOccasion: Sankranti (January), weddingsTime: 1½ hours + 6 hours soakingServes: Makes about 15Vegetarian
Ingredients
- 2 cups raw rice
- 1½ cups grated jaggery
- ¼ cup water
- 2 tbsp sesame seeds
- ½ tsp cardamom powder
- 1 tbsp ghee
- Oil or ghee for deep frying
Method
- Soak the rice for 6 hours or overnight. Drain and spread on a cloth to dry for 30 minutes, until just damp.
- Grind to a fine flour and sieve it. Keep it covered so it stays slightly moist.
- Melt the jaggery in the water and boil to a soft-ball syrup (a drop in water forms a soft ball).
- Lower the heat, add cardamom and ghee, and stir in the rice flour little by little to make a soft dough. Let it cool until warm.
- Pat lemon-sized balls into thick discs on a greased sheet, press sesame seeds on top, and fry in medium-hot oil until deep brown.
- Press each one between two flat ladles to squeeze out excess oil. Cool before storing.
History
Ariselu are among the oldest Telugu sweets. Families traditionally pound the rice and make large batches together before Sankranti.
Significance
Ariselu are offered to the gods and shared with relatives during Sankranti, and are also sent with brides to their new homes.