Anarsa is a traditional sweet snack from Maharashtra, India, commonly made during festivals like Diwali and Ganesh Chaturthi. It’s prepared using soaked and ground rice, jaggery or sugar, and sesame seeds. The batter is fermented overnight, then shaped into small discs or squares and deep-fried until crispy and golden brown. Anarsa has a unique texture, with a crunchy exterior and a soft, slightly chewy interior. It’s often flavored with cardamom or nutmeg for a delightful aroma and taste. Anarsa is enjoyed as a sweet treat with tea or coffee and is cherished for its rich flavor and cultural significance.
Here’s a basic recipe to make Anarsa:
Ingredients:
- 1 cup rice (preferably soaked overnight)
- 1 cup jaggery or sugar
- 2 tablespoons ghee (clarified butter)
- 1/4 cup water (if needed)
- 1/4 teaspoon cardamom powder (optional)
- 2 tablespoons sesame seeds
- Oil for deep frying
Instructions:
- Preparation of Rice: Wash the rice thoroughly and soak it in water overnight. Drain the soaked rice and spread it on a cloth to dry completely. Once dried, grind it into a fine powder using a mixer or grinder.
- Preparation of Jaggery Syrup: If using jaggery, melt it in a pan with a little water over low heat to make a syrup. Stir continuously until the jaggery melts completely. Filter the syrup to remove impurities and let it cool down. If using sugar, you can skip this step.
- Mixing: In a mixing bowl, combine the rice flour, melted ghee, cardamom powder (if using), and jaggery syrup (or sugar). Mix well to form a smooth dough-like consistency. If the mixture is too dry, you can add a little water to bind it together.
- Resting the Dough: Cover the dough and let it rest for about 6-8 hours or overnight. This allows the flavors to meld and helps in fermentation, resulting in a softer texture.
- Shaping Anarsa: After resting, take small portions of the dough and shape them into small discs or squares. Press sesame seeds gently onto the surface of each Anarsa to garnish.
- Frying: Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the shaped Anarsa in batches. Fry them until they turn golden brown and crispy on both sides. Make sure to flip them occasionally for even frying. Once fried, remove them using a slotted spoon and place them on a paper towel to drain excess oil.
- Cooling and Storing: Let the Anarsa cool down completely before serving. Once cooled, store them in an airtight container. They can be stored at room temperature for several days.
Enjoy your homemade Anarsa as a delightful, sweet snack during festive occasions or with a cup of tea or coffee!
