 | |
| Alternative names | Attarasalu |
|---|---|
| Course | Sweet dish |
| Place of origin | Andhra Pradesh Telangana |
| Region or state | Andhra Pradesh,Telangana,Odisha,Karnataka,Kerala,Maharashtra,Uttarakhand |
| Main ingredients | Rice flour,Ghee,Jaggery |
Ariselu (Telugu:అరిసెలు) orattarasalu is a traditionalTelugu sweet from the states ofAndhra Pradesh andTelangana, made primarily from rice flour and jaggery, deep-fried in ghee or oil, and often coated with sesame seeds. It holds deep cultural significance inTelugu households, especially during major festivals such asSankranti,Dussehra, andDeepavali, as well as at weddings and other auspicious occasions.[1][2]
Ariselu is considered to have ancient origins, with references to similar rice-jaggery confections in medievalTelugu literature and inscriptions. Culinary historians suggest that Ariselu evolved from early rice-based offerings made to deities during harvest festivals, symbolising prosperity and fertility. Its preparation method—steaming rice flour with jaggery syrup before frying, is thought to have developed in the agrarian communities of theAndhra region, where freshly harvested rice and jaggery were abundant post-harvest.
Variants of the dish are also found in neighboring states,Arisa (Odia:ଆରିସା),Kajjaya (Kannada:ಕಜ್ಜಾಯ) inKannada,Adhirasam (Tamil:அதிரசம்) inTamil Nadu,Neyyappam (Malayalam:നെയ്യപ്പം) inKerala,Anarsa in Marathi, arsa or anarsa inUttarakhand, Bihar and Jharkhand and pawa in Madhya Pradesh and Uttar Pradesh and Rajasthan.
It is made out ofrice flour,jaggery (Bellamu inTelugu) andghee / edible oil.Jaggery may be replaced with granulated sugar.
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 aspoori orchapatti. These flattened portions are fried in ghee oroil. Finally, these are pressed ingingelly orsesame seed orpoppy seeds.
Ariselu is also loved by the people of the Himalayas, the northern region of India. In north India, ariselu is known as "Arsa". Arsa mithai is very popular and one of the oldest sweets found in the entire nation by different names. In theGarhwal region ofUttarakhand, arsa is often made on all auspicious occasions. Arsa is a very popular sweet inGarhwal, Uttarakhand.[3]
 | ThisIndian cuisine–related article is astub. You can help Wikipedia byexpanding it. |
