Anarsa is an authentic Maharashtrian sweet dish specially made in the festive season like Diwali. It is a pastry-like snack made from soaked powdered Rice and Jaggery/Sugar, Anarsa is one of my favorite snacks for Diwali
I remember how we would eagerly wait every Diwali for my Grandmother to make them. The ingredients are quite simple. Rice and jaggery.
It is a pastry-like snack and is made from soaked powdered Rice, Jaggery/Sugar, Poppyseed, and Ghee. It is one of the sweet dishes which is made for any festival.
Ingredients
- 3 cups rice
- 1 tbsp milk
- 1 tbsp poppy seeds (khuskhus)
- 3 cups grated jaggery (gur)
- Ghee (Clarified butter) for deep frying
Instructions
- Wash and soak the rice over 3 days (changing the water each day)
- Put rice in a grinder jar and grind to a smooth powder. Sift the powder into a bowl through a fine sieve.
- Combine powdered rice, jaggery, and ghee and start kneading without using water. If required, use milk. Cover and rest the dough for 5-6 hours
- Divide dough into 12-14 equal portions and make balls out of it.
- In a dish, thoroughly mix the sugar and semolina together. Place a round ball there, make it into a 12 cm thick circular, and thoroughly coat it with the mixture. Anarsa is this. Create the remaining balls in a similar manner.
- 7. Meanwhile heat 3-4 tbsp ghee in a frying pan on a medium flame.
- Ghee-fry the anarsa. Make sure the poppy seeds are facing up. With the use of a spoon, continue delicately spreading ghee on top of the anarsa without disturbing it.
- Up till it turns golden brown, keep frying. After being cooked, the poppy seeds side of the anarsa will take on a somewhat netting-like structure.
- Throughout the entire procedure, keep the ghee’s temperature under control. Only heat it over a medium flame; otherwise, the anarsa will break or crack.
- Drain and keep aside to cool.
- Store in an airtight container after completely cooled and crisp
Tips and variations
- Do not dry out the rice too much. The rice should be damp when you grind the rice into a powder so that dough can be made with jaggery
- In case the dough ball holds its size but becomes too hard after frying, we have to add a little castor sugar to the dough.
- if the dough does not hold its shape and starts breaking or disintegrating in the ghee, add some rice flour, knead again, and then make the Anarsa.
- Before frying this check whether the anarsa dough is perfect or not – for this put a small ball of the dough into the ghee.
FAQs
- How do I prepare rice flour?
- Soak rice overnight, drain the water, and grind it to a fine powder. This rice flour is then used to make Anarsa.
- What type of jaggery is best for Anarsa?
- Use dark and concentrated jaggery for a rich flavor. Make sure to dissolve it in water and strain to remove impurities before using.
- Can I make this recipe without deep-frying?
- Deep-frying is the traditional method that gives Anarsa its characteristic texture. Baking or shallow frying may alter the final taste and texture.
- How do I store Anarsa?
- It can be stored in an airtight container at room temperature for several days. Ensure they are completely cooled before storing.
- Can I freeze this ?
- It’s not recommended to freeze Anarsa as it can affect its texture and taste. It’s best enjoyed fresh or stored at room temperature.
Nutrition
Calories | 304kcal |
Fat | 22.7g |
Sodium | 2.3mg |
Potassium | 1.8mg |
Carbohydrates | 24.5g |
Protein | 0.5g |
Vitamin A | 1mg |
Vitamin C | 1mg |
Calcium | 54mg |
Also read: How to make Chicken Manchurian
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- Mushroom Pakoda recipe
- chicken chatpata recipe
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- Paneer Dum Biryani Recipe
- Aloo paneer paratha recipe
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