Anarsa Recipe | Just In 8 Easy Steps.

Ravi Chodvadiya

2 years ago

Anarsa is a traditional Indian sweet that holds a significant place in the hearts of people, particularly during festive celebrations like Diwali. It is a deep-fried pastry made with rice flour and jaggery, giving it a unique and delightful flavor.

The process of making Anarsa involves soaking rice, grinding it into a fine powder, and combining it with melted jaggery to form a dough. The dough is then rested to enhance the flavors and make it more pliable. Small portions of the dough are shaped into discs and deep-fried until they turn golden brown and crisp.

The end result is a crispy and sweet delicacy that is cherished by many. Anarsa is not only a treat for the taste buds but also represents the cultural and culinary traditions of India. It is often shared with family and friends during festivities, symbolizing joy, togetherness, and the spirit of celebration.

With its rich history and traditional preparation method, Anarsa has become an integral part of Indian cuisine. Its unique texture, aromatic flavors, and the artistry involved in its creation make it a sought-after sweet that brings happiness and indulgence to any occasion. Here is a step-by-step guide on how to make Anarsa:

Ingredients Of Anarsa Recipe:

2 cups rice
1 cup jaggery (grated or powdered)
1/4 cup ghee (clarified butter)
Water (for soaking rice)
Oil (for deep frying)

Step By Step Instructions Of Anarsa Recipe:

Step 1: Soaking the Rice

Wash the rice thoroughly and soak it in water for about 5-6 hours or overnight.
Drain the soaked rice and spread it on a clean cloth to dry for about 30 minutes.

Step 2: Grinding the Rice

Once the rice is dry, grind it into a fine powder using a mixer or a grinder. Make sure there are no lumps in the rice flour.
Sieve the rice flour to remove any coarse particles. Set aside the fine rice flour.

Step 3: Preparing the Jaggery Syrup

In a saucepan, add the grated or powdered jaggery along with a little water.
Heat the mixture on low heat until the jaggery melts completely, stirring occasionally.
Cook the jaggery syrup until it reaches a one-string consistency. To test, take a small amount of syrup between your thumb and forefinger and pull them apart. If you see a single thread forming, the syrup is ready.

Step 4: Mixing the Rice Flour and Jaggery Syrup

In a large mixing bowl, combine the rice flour and the jaggery syrup.
Mix well using a spoon or your hands until the rice flour absorbs the syrup and forms a crumbly texture.
Add ghee to the mixture and continue mixing until it forms a dough-like consistency. Add more ghee if needed.

Step 5: Resting the Dough

Cover the dough with a damp cloth and let it rest for about 4-5 hours or overnight. This will help the flavors to develop and the dough to become more pliable.

Step 6: Shaping the Anarsa

Take a small portion of the dough and roll it into a smooth ball using your palms.
Place the ball on a clean surface and gently press it to flatten it.
Using your fingers, shape the flattened dough into a small disc, approximately 3-4 inches in diameter. Make sure the edges are slightly thicker than the center.
Repeat the process with the remaining dough, shaping all the Anarsa discs.

Step 7: Deep Frying

Heat oil in a deep pan or kadhai on medium heat.
Once the oil is hot, carefully slide a few Anarsa discs into the oil and fry them until they turn golden brown and crisp on both sides. Flip them gently using a slotted spoon for even frying.
Remove the fried Anarsa from the oil and drain excess oil by placing them on a paper towel.