Jaggery is used extensively in South India to balance the pungency of spicy foods. In Andhra Pradesh, and Tamil Nadu it is used for sweets such as "chakkara pongal" and "milk pongal" (prepared with rice, milk, jaggery). During Sankranti, "Ariselu", an authentic Andhra Pradesh dish, is prepared, and in Tamil Nadu, "ellurundai" (sesame balls), Adhirasam and pori vilangu urundai (puffed rice balls) are prepared as offering - called prasadam - to God during puja and festivals such as Diwali, Tamil New Year and Janmashtami.