Anarsa
Veg
Vegan
Diwali rice-flour sweet — rice soaked in water for several days, ground into a soft dough with jaggery, shaped into rounds, coated with white poppy seeds, and deep-fried until golden and slightly puffed. A ceremonial Bihar sweet with a crisp seeded crust and a dense, lightly chewy interior.
Cuisines
Vidarbha
Bihari
Maithili
Nagpuri
Best for
Snacks
Recipe
Prep: 30 min
Cook: 20 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 1 cup | jaggery |
| 1 cup | water |
| 1 cup | poppy seeds |
| 1 cup | ghee |
| 1 | oil for frying |
Instructions
- 1 Wash the basmati rice thoroughly and soak it in water for 3 days, changing the water daily.
- 2 After 3 days, drain the rice completely and spread it on a clean cloth to dry for a few hours.
- 3 Grind the dried rice into a fine powder using a grinder.
- 4 In a pan, heat the jaggery with water until it melts completely and forms a syrup. Let it cool slightly.
- 5 Mix the rice flour with the jaggery syrup to form a dough. The dough should be firm yet pliable.
- 6 Divide the dough into small, equal-sized balls.
- 7 Flatten each ball slightly and coat it with poppy seeds on one side.
- 8 Heat ghee and oil in a frying pan over medium heat.
- 9 Fry the anarsa with the poppy seed side facing upwards until golden brown.
- 10 Remove from the pan and drain excess oil on paper towels.
Tips
Ensure the rice is completely dry before grinding to achieve a fine powder.