Nethi Ariselu
Jaggery and rice-flour discs fried in ghee — a festival staple. Sun-cured the old-fashioned way, slow-tempered in cold-pressed sesame oil, and bottled by hand in our village kitchen. Best enjoyed with hot rice and a generous spoon of ghee.
Authentic Nethi Ariselu
Nethi Ariselu is the heart of Sankranti — dark, glossy, jaggery-rice discs fried in pure cow ghee until the edges crisp and the centre stays softly chewy. In Telugu households, the smell of ariselu being fried is the smell of festival itself. Few sweets are this technically demanding, and few are this loved. We make ours the slow, old way.
A Sweet That Refuses To Be Rushed
True ariselu begin with rice that is soaked, dried, and stone-ground into the right flour — coarse enough to hold structure, fine enough to fry evenly. Jaggery is melted to a single-thread syrup and folded in by hand. The dough rests, then is patted into discs and fried slowly in pure cow ghee. Hurry any step and the ariselu either burn, dissolve, or refuse to puff. Four generations of practice in Tanuku gets it right.
Pure Ghee, Pure Jaggery
We fry only in pure cow ghee — never reused oil, never Dalda — which is what gives our ariselu their characteristic clean, fragrant finish. The jaggery is sourced from Andhra farms. No artificial colour, no preservatives, no maida. Just rice, bellam, ghee, and sesame seeds dusted on top.
Sankranti, Pongal, And Every Wedding Tray
Ariselu is non-negotiable at Sankranti in Andhra homes, and equally welcome at weddings, housewarmings, and Diwali. Send a box to family abroad and you are sending a piece of every January morning they remember.
Product highlights
- Stone-ground rice flour
- Andhra jaggery, single-thread
- Fried in pure cow ghee
- Sesame-dusted, hand-shaped
- Sankranti's signature sweet
Ingredients
Rice flour, Andhra jaggery, pure cow ghee, and sesame seeds.
