Telangana Ariselu

Name: Telangana Ariselu
Prep time: 12 h
Cook time: 40 min
Total time: 12 h 40 min
Yield: 12 servings
Cuisine: Telangana
Ingredients: 250 g raw rice; 250 g Jaggery; 100 ml Water; 3 tbsp Sesame seeds; 0.5 tsp dry ginger powder (sonth); 0.5 tsp cardamom powder; 2 tbsp rice flour; 500 ml oil

Sweet, chewy discs made from fermented rice flour bound with jaggery syrup, coated in sesame seeds and deep-fried, a traditional Sankranti sweet in Telangana.

🇮🇳India· Telangana

Prep: 720 min
Cook: 40 min
Total: 760 min
Servings: 12
Difficulty: Hard
Calories: 230 kcal

Ingredients

0 of 8 gathered

Servings

250 g raw rice — soaked overnight, drained and ground into fine flour
250 g Jaggery — grated
100 ml Water — for jaggery syrup
3 tbsp Sesame seeds
½ tsp dry ginger powder (sonth)
½ tsp cardamom powder
2 tbsp rice flour — for dusting
500 ml oil — for deep frying

Equipment

•Heavy pan for jaggery syrup
•Deep frying pan
•Banana leaf or plastic sheet

Nutrition

Per serving, approximate

Calories: 230 kcal
fat: 8 g
carbs: 38 g
fibre: 1 g
protein: 3 g
calories: 230 kcal

Instructions

1
Melt jaggery in water over low heat and strain it. Boil until thick enough that a drop stretches into a single thread between your fingers.
2
Gradually stir the ground rice flour into the hot jaggery syrup. Mix well to form a soft, sticky dough.
3
Mix in cardamom and dry ginger powder. Cover and rest the dough for at least 8 hours or overnight.
4
Rub oil on your palms and a plastic sheet. Shape small dough portions into flat discs and press sesame seeds onto both sides.
5
Heat oil in a deep pan over medium heat.
6
Slide each disc gently into the hot oil. Press lightly with the back of a ladle to help it puff.
7
Fry until golden brown on both sides. Drain on paper towels and let them cool completely before storing.

Chef's tips

Resting the dough is essential so the rice flour can fully absorb the jaggery syrup without breaking in the oil. Frying over medium heat ensures the ariselu cook evenly inside and out.