Anarsa | How to make Anarsa

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ByPoonam Bachhav
Created on 23rd Nov 2015
  • Anarsa, How to make Anarsa
  • Anarsa | How to make Anarsa (39 likes)

  • 0 reviews
    Rate It!
  • By Poonam Bachhav
    Created on 23rd Nov 2015

About Anarsa

Anarsa is an authentic maharashtrian sweet dish. It is a pastry like snack and is made up of soaked powdered rice, jaggery/sugar, poppy seed and ghee. It is one of the most common sweets made for Diwali Faral (snacks prepared during Diwali by Maharashtrians). Anarsa is also known as Apoopa, they are made especially during the Adhik Maas and are donated with Ghee Deepa as Dana in brass plates which is called Apoopa Dana.

The delicious and mouthwatering Anarsa is a famous dish of Maharashtra and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Anarsa is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Anarsa. Poonam Bachhav shared this Anarsa recipe which is perfect to serve for 6 people. The step by step process with pictures will help you to know how to make the delicious Anarsa. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Anarsa recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time60mins
  • Serves6People
Anarsa

Ingredients to make Anarsa

  • Rice - 1 cup (250 gm)
  • Castor sugar - 225 gm
  • Ghee - 1 tbsp + for frying
  • Curd - 1/2 tbsp
  • Khus Khus/ Poppy seeds 3-4 tbsp to coat the Anarse

How to make Anarsa

  1. Wash and soak the rice in water for 3 days. On the 4th day, drain the rice and spread it on a colander. (Change the water daily). After 2-3 hours, grind this rice to a fine powder in a mixer. Sieve the rice powder through a fine mesh.
  2. Next weigh this rice powder. The castor sugar to be added has to be half the quantity of rice flour. Mix well and add 1/2 tbsp curd and 1 tbsp ghee to it, knead well. Keep the dough covered for 1 day or so.
  3. Next day, take a plate or plastic sheet and sprinkle the poppy seeds on it. Now pinch out a small portion from the dough and make lemon sized balls, then press them lightly on the poppy seeds. Flatten the dough into a round. Apply some ghee to your hand if the dough sticks.
  4. Meanwhile heat 3-4 tbsp ghee in a deep frying pan on a medium flame. Fry the anarsa in the ghee with the poppy seeds side up. Keep on splashing ghee over the upper side of the anarsa with a ladle without disturbing the anarsa. Fry till the anarsa is golden brown in colour.
  5. The poppy seeds side of the anarsa will have a sort of mesh once it is fried. Be careful with the ghee temperature here. Heat it on a medium flame or else the anarsa will break. Remove the anarsa and drain the ghee.
  6. Let all the anaarsa cool down till they become crisp. Store it in an air tight container.
My Tip: Be careful while adding curd as too much of curd will make the sugar melt and make the mixture sticky.

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