How to make Ariselu | How to Prepare Adhirasam | How to make Kajjaya

how to make ariselu

Many like to know how to make ariselu, because it is one of the traditional sweet dishes made for festivals like diwali or deepavali and that it is mouth-watering. Adhirasam or kajjaya are among the other names for this cuisine with a fine taste. If wish to find out how to make ariselu that's soft, yet crunchy you are at the right place.

What's a difference between ariselu and kajjaya or adhirasam and kajjaya? Ariselu is called kajjaya in Karnataka. Here, as a practice, a hole is made at the center of a raw kajjaya before frying it. The hole is not made for the other two varities.

Plan ahead to make this type of ariselu, because you have to soak the rice in water for 1-2 days.

The main ingredients in the ariselu recipe are the rice, jaggery and banana.

Soft Ariselu "Secret"
What is the ingredient in this ariselu recipe that makes this dish soft? It is the banana. Use only well-ripe type of this fruit.

The banana in the ariselus keep them soft for days after they are made.

Use rice like sona masuri to prepare the batter for making ariselu, adhirasam or kajjaya. Soak the rice for at least a day. Then, spread-dry the same for about one hour.

Here is a key point about how to make ariselu: The quality of the batter is key to prepare this sweet dish that makes the taste buds happy.

It is not uncommon to make ariselu in large quantities, because it can be stored, at room temperature, and relished for many days.

Hot ariselus are more enjoyable to relish. As it is not possible to eat them when it's hot on festival days, because you have to first offer ariselus to God as naivedhyam, retain some portion of the batter and prepare this sweet on another day.

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Quantity: About 15 ariselus


1. Raw rice, preferably Sona Masuri type, 1-and-1/4 cup
2. Mashed or grated ripe banana 1/4 cup
3. Cardamom powder 1/4 teaspoon
4. Dry ginger powder 1/4 teaspoon
5. Oil for deep frying

For jaggery syrup:

1. Jaggery / gur / bellam / vellam / bella / sarkkara pieces 1-cup
2. Water 1/2 cup

How to make Ariselu?

how to make ariselu video

1. Wash the rice twice, to remove any impurities, and drain.

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Add water and ensure its level is well-above the rice surface.

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Keep aside for 1-2 days.

Drain the water, everyday, once in the morning and evening, and add fresh water each time.
2. Drain the water completely.

Spread on a cotton cloth to remove the extra water from the rice.

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Set aside for about 1 hour.

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Do not dry the rice for more than one hour, because very dry rice will not have any moisture.
3. Grind the rice to a powder. It can be little coarse.

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While grinding if the mixture is too dry, sprinkle a few drops of water and grind again.

Ensure the powder has some moisture.

To test:

Take and press a fistful of powder.

If the powder becomes a lump, and does not break, the powder is suitable for making ariselus.

Sieve the mixture.

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Grind the unfiltered content and seive again.
4. Heat jaggery with water.

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When the jaggery dissolves and starts boiling, turn the flame to low. Strain to remove any impurities.

Simmer till the jaggery-water mixture reaches a soft-ball consistency.

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How to test the syrup consistency?
Add a drop of syrup to a plate with a tablespoon of water. If the syrup remains as a lump, and does not dissolve in the water, then the syrup is ready.
5. Add the banana paste, cardamom powder and dry ginger powder. Mix.

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6. Add rice flour and mix continuously.

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Stir continuously. Otherwise, lumps will form.

Initially, the mixture will be soft. As it cools down, it will become slightly thick.

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Keep aside to cool.
7. Make small lemon-sized balls, from the dough, and flatten them.

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8. Grease a plastic paper or banana leaf.

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9. Heat oil in a kadai till it becomes hot.

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10. Place the ball on the paper and flatten it out to the size of a small poori.

Make a hole in the center of each raw ariselu.

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The thickness of the flattened ball should be more than of a poori.

Repeat this procedure with few more balls, depending on the quantity of oil you will use.

Making the hole in the center of a raw ariselu is optional.

Fry ariselu on low flame only.

Gently drop the raw ariselus, one-by-one, into the oil.

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Fry till both sides are golden brown.

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12. Remove the ariselus and place them on the paper napkins to remove excess oil.

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13. Ariselu / Adhirasam / Kajjaya is ready.

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TIPS How to make Ariselu
1. If the dough is too soft, the ariselu will absorb too much oil. To prevent this:

If the mixture looks too soft while making the dough, add 1-2 teaspoons of rice flour and mix.

If you find the mixture too soft while making the raw ariselus, add a teaspoon of wheat flour and mix.
2. If the dough is too hard, the ariselu will not cook in its inner part:

Sprinkle a few drops of milk and knead.