Anarsa Recipe: The specialty of Indian kitchen is that there is a tradition and story hidden behind every sweet. One such sweet is Anarsa, this sweet is made especially on festivals in Bihar, Jharkhand and Uttar Pradesh. Anarsa is not only delicious in taste, but the process of making it is also very interesting. It requires patience and proper measurement. This is why it is said – “Making Anarsa is not everyone’s cup of tea,” but once you make it in the right way, its taste and crispiness are always remembered. In this article, we will tell you the traditional recipe of Anarsa in easy language, so that you too can try it at home.
The first and most important step in making Anarsa is rice. There is no need to buy expensive or long grain rice for this. Actually, the coarser and more common the rice, the better the Anarasa will be. You can also take broken rice.
1. First of all, wash the rice thoroughly and soak it in water.
2. This process takes about three days. It is important to change the water every day so that the rice does not rot and remains fresh.
3. On the third day the rice has to be dried a little. Keep in mind that they should not be completely dry, just enough to retain moisture.
perfect combination of rice and sugar
Now comes the turn of grinding rice. Grind the soaked and lightly dried rice in a mixer and filter it. This will give you a light thick powder, which is perfect for Anarsa.
1. After this, grind the sugar and filter it.
2. Generally, three-fourth of a bowl of sugar is considered appropriate for one bowl of rice. This measurement is correct for taste and texture.
3. Now mix rice and sugar and prepare it like kneading. If there is less moisture in the rice, then slowly add drops of milk. Be careful not to add too much milk, otherwise the mixture will become sticky.
Freezing the Mixture – A Real Test of Patience
When the mixture of rice and sugar is ready, tie it like small laddus and keep it in a box. This mixture has to be left like this for at least two days. Neither should it be kept in the fridge nor should it be dried too much. This process gives the real taste to Anarsa.
Anarsa rolling and frying
After two days the mixture sets further. Now it is time to make small balls and roll them.
1. There is no need of a rolling pin for rolling, just spread it on polythene or silver foil with light pressure by hand.
2. Now sprinkle poppy seeds or sesame seeds on top. Poppy seeds taste better.
3. Heat oil or ghee in a pan and fry the Anarsa on low flame. Keep in mind that it has to be baked from only one side.
When it turns golden brown, understand that your Anarsa is ready.
Taste and tradition of Anarsa
Anarsa is known for its crisp and slightly grainy texture. It can be served as a dessert after tea or meal. According to tradition, it is made especially on Diwali and Chhath Puja. The biggest feature of this recipe is that it does not spoil for a long time. You can easily keep it in a container for 15-20 days.
