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 for Anarsa
- 3 cups rice
- 1 tbsp milk
- 1 tbsp poppy seeds (khuskhus)
- 3 cups grated jaggery (gur)
- Ghee (Clarified butter) for deep frying
Instructions for Anarsa
- 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.
- On 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 ladle, 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 if the dough ball holds its size but becomes too hard after frying, it means we have to add 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 to the dough, knead again, and then make the Anarsa.
- Before frying the Anarsa, do a test to check whether the anarsa dough is perfect or not – for this put a small ball of the dough into the ghee.
Also read: How to make Chicken Manchurian