Authentic Anarasa Recipe: A Traditional Indian Delight

Ingredients

2 cups of Rice
1 cup of Jaggery
1/4 cup of grated Dry Coconut
1/4 teaspoon of Cardamom Powder
1/4 cup of Milk
1/4 cup of Ghee
1/4 cup of Poppy Seeds, for garnishing
Oil, for deep frying

Steps and instructions

Soak the rice in water for 3-4 hours. After soaking, drain the water and spread the rice on a clean cloth to dry completely.
Once the rice is completely dry, grind it into a fine powder and sieve to remove any large particles. Set the rice powder aside.
In a pan, melt the jaggery with a little water. Once it's fully dissolved, strain the mixture to remove any impurities.
Return the jaggery syrup to the pan and add the grated dry coconut and cardamom powder. Stir until the mixture thickens slightly.
Add the rice powder to the jaggery mixture, a little at a time, stirring continuously until a soft dough is formed. If the dough is too dry, add a little milk to adjust the consistency.
Divide the dough into small portions and shape each portion into a flat, round disc. Make a small hole in the center of each disc.
Heat the oil in a deep frying pan. Once the oil is hot, reduce the heat to medium and carefully slide in a few anarasas. Fry them until they're golden brown on both sides.
Remove the anarasas from the oil using a slotted spoon and drain on paper towels.
Gently heat the ghee and brush a little on each anarasa. Sprinkle with poppy seeds while still hot.
Let the anarasas cool completely before storing in an airtight container.

Tools for making

Mixing Bowl - A large bowl to mix the ingredients.
Pan - A cooking pan to melt the jaggery and prepare the jaggery syrup.
Strainer - A tool to strain the jaggery syrup and remove impurities.
Grater - A utensil to grate the dry coconut.
Sieve - Used to sieve the ground rice powder and remove any large particles.
Deep Frying Pan - A pan with deep sides to fry the anarasas.
Slotted Spoon - A spoon with slots to remove the anarasas from the hot oil.
Brush - Used to brush ghee on the anarasas for added flavor.
Paper Towels - To drain the excess oil from the fried anarasas.
Airtight Container - A container to store the cooled anarasas and keep them fresh.

Recipe variations

Use brown rice instead of white rice for a healthier option.
Replace jaggery with granulated sugar or honey for a different sweetness profile.
Add a pinch of saffron strands to the jaggery syrup for a fragrant twist.
Incorporate chopped nuts like almonds, cashews, or pistachios into the dough for added crunch.
Experiment with different spices such as cinnamon or nutmeg to enhance the flavor.
Dip the anarasas in melted chocolate or drizzle chocolate sauce on top for a decadent variation.
For a savory version, substitute jaggery with salt and spices, and add finely chopped onions, green chilies, and coriander leaves to the dough.
Make a gluten-free version by using rice flour or a gluten-free flour blend instead of regular rice.
For a vegan option, replace milk with plant-based milk such as almond milk or coconut milk.
Try shallow frying the anarasas instead of deep frying for a lighter version.

Recipe overview

Anarasa is a traditional Indian sweet treat that originated from the state of Maharashtra. It's made from a simple dough of rice flour, jaggery, and dry coconut, which is then deep-fried until golden and crisp. The addition of cardamom gives this dessert a delightful aroma and taste that is truly addictive. Finished with a brush of ghee and a sprinkle of poppy seeds, these sweet discs are a joy to make and a pleasure to eat. This recipe will guide you through each step of the process, ensuring that you end up with perfect Anarasas every time. Enjoy this treat on special occasions or as a sweet snack anytime.

Common questions

Can I use any type of rice for making anarasa?
Yes, you can use any type of rice for this recipe. However, traditionally, short-grain rice is preferred for making anarasa.
Can I substitute jaggery with any other sweetener?
Jaggery gives a unique flavor and richness to anarasa. While you may be able to substitute it with other sweeteners, the taste and texture of the final dish may vary.
Can I skip the step of grating dry coconut?
Grated dry coconut adds a wonderful texture and flavor to anarasa. It is recommended to include it in the recipe for the best results. However, if you are unable to find dry coconut, you can omit it, but the taste will be slightly different.
Can I fry anarasa in a different type of oil?
Traditionally, anarasa is deep-fried in oil. You can use any type of oil suitable for deep frying, such as vegetable oil or canola oil.
Can I store anarasa for a long time?
Anarasa can be stored in an airtight container for up to 2 weeks. Make sure to store them in a cool and dry place to maintain their freshness.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the rice powder, jaggery, and other ingredients.
Pan - A cooking pan for melting the jaggery and preparing the jaggery syrup.
Strainer - To strain the jaggery syrup and remove any impurities.
Grater - For grating the dry coconut.
Sieve - To sift the ground rice powder and remove any large particles.
Rolling Pin - To flatten and shape the anarasas.
Frying Pan - A deep frying pan for frying the anarasas in oil.
Slotted Spoon - To remove the fried anarasas from the oil.
Paper Towels - For draining the excess oil from the fried anarasas.
Brush - To brush ghee on the anarasas after frying.
Poppy Seeds - For garnishing the anarasas.

Origin stories

Anarasa is an age-old traditional Indian sweet, specifically originating from the Maharashtra region. It's a staple during festivals and celebrations, especially during Diwali, the festival of lights. The sweet's name itself is quite intriguing— 'Anarasa' is derived from 'Anara', meaning food of the Gods, in Sanskrit. This reflects how highly it is regarded in Indian culture. It's a labor-intensive dish and requires meticulous preparation, which is a testament to the love and dedication Indian households put into their festive cooking. The sweet, tangy taste of jaggery, the aroma of cardamom, and the crispiness of the rice flour dough come together to create a melt-in-your-mouth culinary delight, making all the effort worthwhile. The charm of Anarasa lies much in its simplicity and the nostalgia it evokes, taking one back to festive times surrounded by family and friends.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.