|Place of origin||Odisha, Andhra Pradesh, Karnataka, Tamil Nadu, Maharashtra|
|Region or state||Andhra Pradesh, Odisha, Karnataka, Maharashtra, Uttarakhand|
|Main ingredients||Rice flour, ghee, jaggery|
Ariselu (Telugu: అరిసెలు) or Arisa (Odia: ଆରିସା) is an Indian sweet from Andhra Pradesh and Odisha. It is also called Kajjaaya(Kannada: ಕಜ್ಜಾಯ) in Kannada, Anarsa in Marathi, arsa or anarsa in Bihar and Jharkhand.
Ariselu is a traditional dish and it is prepared during festivities like Sankranti, Dusshera, Deepavali.
It is made out of rice flour, jaggery (Bellamu in Telugu) and ghee / 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 as poori or chapatti. These flattened portions are fried in ghee or oil. Finally, these are pressed in gingelly or sesame seed or poppy seeds.