Anarsa is an exclusive Diwali speciality, made in Maharashtra and Bihar.
Anarsa is an exclusive Diwali speciality, made in Maharashtra and Bihar. Similar to a savoury pastry, it is made out of rice and jaggery. Unlike most Diwali sweets, Anarsa is not deep fried. Preparation of Anarsa is time consuming but the process of making it is quick. Do not miss making the Diwali special snack this year.
- 3 cups of Kolam rice
- 2 cups Grated jaggery
- Sooji / Rava / Semolina
Method: Preparing the Rice
- Soak the rice overnight
- Next day, wash the rice clean, drain the water and spread it out to dry for about 30 minutes
- In a grinder, blend the rice to a fine powder
- In a big mixing bowl, mix powdered rice and the grated jaggery
- Do not use water while kneading the dough
- If the dough turns out to be too hard, add more ghee to it
- Once this dough is ready, it needs to rest for another 5 -6 hours.
- Once the dough is well rested, divide it into small balls
- In a plate spread out 2 tbsp of semolina and sugar together.
- Take the Anarsa dough balls, and place them on the sooji and sugar mix
- Press the dough balls with your finger on the plate to flatten them out
- Coat both the sides of the Anarsa with the semolina and sugar mix
- Pour in 3 tbsp of Sunflower oil into the pan
- When the oil is hot enough, slid in each Anarsa one by one, to shallow fry
- Once done, lay out the fried Anarsa on absorbent paper or kitchen towel to drain the oil
- These snacks can be stored in air tight containers but not for more than 10 days.