Authentic Indian Anarsa Recipe: A Step-by-Step Guide

Ingredients

  • 2 cups of Rice
  • 1.5 cups of Powdered Sugar
  • 1/2 cup of Poppy Seeds
  • 1/2 cup of Milk
  • 1 cup of Ghee

Steps and instructions

  1. Wash the rice thoroughly and soak it in water for about 3 days, changing the water daily for freshness.
  2. After 3 days, drain all the water and spread the rice on a cloth until it's dry but still slightly damp.
  3. Grind the slightly damp rice into a fine powder and let it dry completely.
  4. Mix the rice powder with powdered sugar and keep it aside for about 5-6 hours.
  5. After the mixture is set, add milk to it slowly and knead it to a dough-like consistency.
  6. Take a small amount of dough and shape it into a ball, flatten the ball slightly and coat it with poppy seeds.
  7. Heat ghee in a pan and once it's hot, reduce the heat to medium.
  8. Carefully drop the dough into the ghee with the poppy seed coated side facing up.
  9. Fry the Anarsa until it turns golden brown, then remove it from the pan and drain the excess ghee.
  10. Let the Anarsa cool down before serving.

Tools for making

  • Mixing Bowl - A large bowl to mix the rice powder and sugar.
  • Cloth - A clean cloth to spread the rice for drying.
  • Grinder - A grinder to grind the soaked rice into a fine powder.
  • Rolling Pin - A rolling pin to shape and flatten the Anarsa dough.
  • Pan - A deep frying pan to fry the Anarsa.
  • Slotted Spoon - A slotted spoon to carefully remove the fried Anarsa from the pan.

Recipe variations

  • Use jaggery instead of powdered sugar to give the Anarsa a different flavor.
  • Add cardamom powder or saffron strands to the rice mixture for a hint of aroma and flavor.
  • Replace poppy seeds with sesame seeds or desiccated coconut for a different coating.
  • Experiment with different types of rice, such as basmati or jasmine, for a unique taste and texture.
  • Try using whole wheat flour or a combination of rice flour and wheat flour for a healthier twist.
  • Add finely chopped nuts like almonds, cashews, or pistachios to the dough for added crunch and richness.
  • Make the Anarsa in different shapes like crescents, discs, or rolls for visual variety.
  • For a savory version, skip the sugar and add spices like cumin, chili powder, and dried herbs to the dough.
  • Instead of deep frying, try baking the Anarsa in the oven for a lighter version.

Recipe overview

Anarsa is a traditional Indian sweet dish made predominantly from rice, powdered sugar, and poppy seeds, and fried to golden perfection in ghee. This recipe is a staple during the festive season in many Indian households, especially during Diwali. The process of making Anarsa is therapeutic and the end result is a delicious treat that is crisp on the outside and soft on the inside. The poppy seeds add an exciting crunch and the ghee provides a rich, buttery flavor that will make you want more. So, roll up your sleeves and let's get started in creating your own homemade Anarsa.

Common questions

  1. How long does it take to soak the rice? Soak the rice for about 3 days, changing the water daily for freshness.
  2. How do I know if the rice is dry enough? After soaking, spread the rice on a cloth until it's dry but still slightly damp.
  3. How long should I let the rice powder and powdered sugar mixture set? Keep the rice powder and powdered sugar mixture aside for about 5-6 hours.
  4. How much milk should I add to the mixture? Slowly add 1/2 cup of milk to the mixture and knead it to a dough-like consistency.
  5. How should I shape the Anarsa? Take a small amount of dough, shape it into a ball, flatten it slightly, and coat it with poppy seeds.
  6. How much ghee should I use for frying? Heat 1 cup of ghee in a pan for frying.
  7. At what temperature should I fry the Anarsa? Heat the ghee at medium heat before frying the Anarsa.
  8. How long should I fry the Anarsa? Fry the Anarsa until it turns golden brown.
  9. Should I let the Anarsa cool down before serving? Yes, let the Anarsa cool down before serving.

Serving dishes and utensils

Origin stories

Anarsa is a sweet delicacy that originates from the Indian subcontinent and is especially popular in the states of Bihar and Maharashtra. It's traditionally prepared during the festivals of Diwali and Raksha Bandhan, symbolizing the sweetness of home and hearth. The distinctive feature of Anarsa is its preparation process which spans over a few days, showcasing the intricate art of Indian sweet making, a feature that's as unique as the culture itself. Interestingly, the name 'Anarsa' is derived from the Sanskrit word 'Adhirasa', meaning 'intense' or 'extraordinary', a perfect description of the culinary delight that this sweet dish embodies.

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.