Ariselu
Ariselu is a traditional Andhra sweet made from rice flour and jaggery, often coated with sesame seeds and lightly fried. It is one of the classic Sankranti and Diwali sweets of Telugu homes.
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IMAGE GUIDE
The 12 sweets shown in the image
Sweet names shown in this image
Pootharekulu
Pootharekulu is a famous paper-thin sweet from Andhra Pradesh made with delicate rice starch sheets layered with sugar, ghee, and nuts. Its translucent, flaky look makes it especially memorable.
Kakinada Kaja
Kakinada Kaja is a layered fried sweet from Andhra Pradesh that is crisp outside and syrupy inside. It is treasured for its glossy finish and satisfying crunch-to-soft bite.
Bandar Laddu
Bandar Laddu is a celebrated sweet from Machilipatnam, known for its crumbly texture and rich ghee flavor. It is one of Andhra’s best-known festive laddoo styles.
Sunnundalu
Sunnundalu are protein-rich laddoos made with roasted urad dal, ghee, and sugar or jaggery. They are a traditional Andhra favorite, especially valued in homemade festive cooking.
Boorelu (Poornalu)
Boorelu, also called Poornalu, are fried dumplings with a sweet lentil-jaggery filling encased in a soft outer batter. They are a festive classic in Andhra households.
Bobbatlu
Bobbatlu is the Telugu version of sweet stuffed flatbread, filled with lentils and jaggery and cooked with ghee. It is often made for major festivals and family feasts.
Bellam Gavvalu
Bellam Gavvalu are shell-shaped fried dough pieces coated in jaggery syrup. Their name, shape, and glossy sweetness make them a distinctive Andhra festive sweet.
Madatha Kaja
Madatha Kaja is a folded, layered variation of kaja known for its flaky structure and syrupy sweetness. It is often chosen when a festive platter needs something crisp and rich.
Rava Ladoo
Rava Ladoo combines roasted semolina with ghee, sugar, and cardamom for a grainy yet soft festive bite. It is simple, dependable, and extremely popular in home kitchens.
Palakova
Palakova is a milk sweet prepared by slow-cooking milk down until it becomes thick and fudgy. Its deep dairy flavor makes it a beloved offering and dessert.
Kajjikayalu
Kajjikayalu are crescent-shaped fried pastries filled with coconut and sweet lentil or semolina mixture. They are Andhra’s festive counterpart to karanji and gujiya.
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