Best Recipe of Ariselu


  • 1 Kg rice
  • 3/4 Kg jaggery (grated)
  • 2 Tbsps of sesame seeds Oil to fry.


  1. Pick and wash rice.
  2. Soak it overnight and remove water completely (spread on a cloth for a few minutes to make sure that the rice is dry).
  3. Make a fine powder of it in a blender (sieve if necessary) and set aside.
  4. The flour should be slightly damp.
  5. Add one cup of water to the grated jaggery and heat it in a pan till it melts.
  6. Sieve to remove any unwanted stuff.
  7. Heat it on low flame till it becomes thick syrup (a drop of the syrup dropped in a spoon of water should make noise and become lumpy and not melt).
  8. Add the rice flour to it slowly and stir well.
  9. Remove flame and make sure that no lumps are formed.
  10. When slightly cool make big lime size balls of it.
  11. Heat oil in a thick bottom pan/wok.
  12. Pat each ball into a thin, round and flat disc on a banana leaf or a plastic sheet and dab it with a few sesame seeds.
  13. Fry each one in oil on low flame till deep brown and remove.
  14. To remove the oil completely, place it between two flat ladles and press.
  15. Repeat the procedure till the dough is over.
  16. When cool store them.
  17. They last for more than two weeks.

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