Anarsa
A traditional Maharashtrian festive sweet, Anarsa boasts a unique texture—crispy on the outside from poppy seeds and wonderfully soft and chewy inside. Made from a fermented dough of rice flour and jaggery, these golden discs are a cherished treat during Diwali and other celebrations.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Soak the Rice (3 Days)
- b.Wash the short-grain rice thoroughly under running water 3-4 times until the water runs clear.
- c.Place the rice in a large bowl and cover it with ample water. Let it soak for 3 days.
- d.Crucially, you must drain and change the water every 24 hours to prevent the rice from spoiling and to aid the fermentation process.
- 2
Step 2
- a.Prepare the Rice Flour (45 minutes)
- b.On the fourth day, drain all the water from the rice completely using a colander.
- c.Spread the rice evenly on a clean cotton cloth or kitchen towel. Let it air dry indoors for about 30-40 minutes. The grains should feel cool and slightly damp, not bone dry.
- d.Transfer the damp rice to a mixer grinder and grind it into a very fine powder. Work in batches if necessary.
- e.Sieve the ground flour through a fine-mesh sieve to ensure there are no coarse particles. This fine flour is key to the Anarsa's texture.
- 3
Step 3
- a.Make & Ferment the Dough (10 minutes + 2-3 Days)
- b.In a mixing bowl, combine the freshly prepared rice flour, jaggery powder, and cardamom powder. Mix them well.
- c.Add 1 tablespoon of ghee and the mashed ripe banana to the flour mixture.
- d.Knead everything together to form a soft, pliable dough. The moisture from the jaggery and banana should be sufficient; do not add any water.
- e.Transfer the dough to a clean, airtight container. Close the lid tightly and let it rest at room temperature for 2 to 3 days to ferment. This step develops the signature tangy flavor and texture.
- 4
Step 4
- a.Shape the Anarsas (15 minutes)
- b.After the fermentation period, open the container. The dough will be slightly looser. Knead it gently for a minute.
- c.Spread the poppy seeds on a flat plate.
- d.Grease your palms with a little ghee. Take a small, lemon-sized portion of the dough and roll it into a smooth ball.
- e.Gently flatten the ball between your palms to form a disc about 2 inches in diameter and 1/4 inch thick.
- f.Press one side of the disc firmly but gently onto the poppy seeds, ensuring an even coating.
- 5
Step 5
- a.Fry the Anarsas (20-25 minutes)
- b.Heat the remaining ghee for frying in a kadai or deep pan over a low to medium flame. The ghee should be hot but not smoking.
- c.Carefully slide 2-3 anarsas into the hot ghee at a time, with the poppy-seed coated side facing upwards.
- d.Do not flip the anarsas. Instead, use a spoon to continuously splash the hot ghee from the pan over their top surface. This helps them cook through and puff up slightly.
- e.Fry for about 3-4 minutes, or until the bottom turns a deep golden brown and the top looks cooked and opaque.
- f.Using a slotted spoon, carefully remove the anarsas and place them on a wire rack to drain any excess ghee.
- 6
Step 6
- a.Cool and Store
- b.Allow the anarsas to cool down completely. They will become crispier as they cool.
- c.Once cooled, store them in an airtight container at room temperature. They stay fresh for up to a week.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The quality of rice is crucial. Use new, starchy, short-grain rice for the best results. Do not use aged or basmati rice.
- 2The dampness of the rice before grinding is key. Too dry, and the anarsas will be hard; too wet, and the dough will be unmanageably sticky.
- 3Maintain a consistent low to medium heat while frying. High heat will brown the outside quickly, leaving the inside raw.
- 4Do not overcrowd the pan. Frying in small batches ensures the ghee's temperature remains stable, resulting in perfectly crispy anarsas.
- 5If your dough feels too dry after fermentation, add a teaspoon of milk or a little more mashed banana to adjust the consistency.
- 6The fermentation time is essential for the authentic taste and texture. Do not skip this step.
Adapt it for your goals.
Coating
Instead of poppy seeds, you can use white sesame seeds (til) for a different nutty flavor and texture.
FlavorFlavor
Add a pinch of nutmeg powder or a tiny bit of edible camphor (kapur) to the dough along with the cardamom for a more complex aroma.
ShortcutShortcut
While not traditional, you can make an instant version using store-bought rice flour. The texture and taste will differ, and you should skip the soaking and fermentation steps, binding the dough with a mix of milk and banana.
Why this is on our healthy list.
Source of Energy
The primary ingredients, rice and jaggery, are rich in carbohydrates, providing a quick and substantial source of energy, making it a traditional sweet for festive energy boosts.
Rich in Minerals
Jaggery is an unrefined sugar that retains more minerals than white sugar, including iron, magnesium, and potassium, which are beneficial for overall health.
Contains Healthy Fats
When prepared with ghee, Anarsa provides healthy fats, including butyric acid, which is known to support gut health and reduce inflammation.
Frequently asked questions
This usually happens if the dough has too much moisture, often from too much banana or if the jaggery melts too much. Ensure your dough is soft but firm. You can add a tablespoon of rice flour to the fermented dough if it feels too loose.