Anarsa (Maharashtrian deep fried, sweet snack) | How to make Anarsa (Maharashtrian deep fried, sweet snack)

By Madhuli Ajay  |  11th Jul 2016  |  
3.6 from 5 reviews Rate It!
  • Photo of Anarsa (Maharashtrian deep fried, sweet snack) by Madhuli Ajay at BetterButter
Anarsa (Maharashtrian deep fried, sweet snack)by Madhuli Ajay
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About Anarsa (Maharashtrian deep fried, sweet snack) Recipe

Anarsa is a traditional Maharashtrian deep fried sweet usually made during Diwali. As kids, every Diwali we would eagerly wait for my Grandmother to make them. The ingredients for this indulgent delicacy are quite simple; Rice and jaggery. The end result though depends on 3 Ps- Preparation, Patience and Practice. I learnt to make them from my Grandmother. Even though they are readily available here, I love making them at home just to reconnect with my treasured childhood memories of my Grandmother.

Anarsa (Maharashtrian deep fried, sweet snack), a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Anarsa (Maharashtrian deep fried, sweet snack) is just mouth-watering. This amazing recipe is provided by Madhuli Ajay. Be it kids or adults, no one can resist this delicious dish. How to make Anarsa (Maharashtrian deep fried, sweet snack) is a question which arises in people's mind quite often. So, this simple step by step Anarsa (Maharashtrian deep fried, sweet snack) recipe by Madhuli Ajay. Anarsa (Maharashtrian deep fried, sweet snack) can even be tried by beginners. A few secret ingredients in Anarsa (Maharashtrian deep fried, sweet snack) just makes it the way it is served in restaurants. Anarsa (Maharashtrian deep fried, sweet snack) can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Anarsa (Maharashtrian deep fried, sweet snack).

Anarsa (Maharashtrian deep fried, sweet snack)

Ingredients to make Anarsa (Maharashtrian deep fried, sweet snack)

  • 2 cups rice (use old rice)
  • 1 ¼ cup jaggery finely grated (quantity may change as per taste)
  • ghee (preferably made from Cow’s milk) for deep frying
  • 2 tbsp poppy seeds
  • 1 tbsp milk

How to make Anarsa (Maharashtrian deep fried, sweet snack)

  1. Wash and soak rice in water for 3 days. Change the water daily.
  2. Drain the rice and spread it on a kitchen towel/cloth and let it dry completely.
  3. Grind this to a fine powder and sieve it through a fine mesh (the one you use for sieving Maida).
  4. Add the grated jaggery and mix well. Use a pestle to pound this mixture, if you find it too hard to mix. It will soften as it gets mixed.
  5. Keep it covered for 5-6 days. Knead this mixture into a pliable dough. Sprinkle a little milk if required.
  6. Heat the ghee in a wok.
  7. Take a plastic sheet and sprinkle some poppy seeds on it.
  8. Make small lime sized ball from the dough and press it lightly on the poppy seeds. Flatten the dough into a round. Apply some ghee to your hand if the dough sticks.
  9. Fry the Anarsa on medium flame with the poppy seeds side up. Gently keep on splashing ghee over the upper side of the Anarsa with the spoon without disturbing it too much.
  10. Fry till it is golden brown. The poppy seeds side of the Anarsa will have a sort of a mesh on it once it is fried.
  11. Carefully remove the it, drain as much ghee as possible by holding it in a vertical position on the edge of the wok. Place on an absorbent paper.
  12. Cool completely. Store it in an airtight container.

Reviews for Anarsa (Maharashtrian deep fried, sweet snack) (5)

Sugra Shaikh2 years ago

Nice recipe

Yasmin Bharmal2 years ago

Can we do it in a grinder instead of mortal and pestle?

Aparna Srivastava2 years ago

The kneded dough has to be kept for 5-6 DAYS??

Shereen Fatima3 years ago

what do you mean by old rice here? it is not clear to me

Anju Bhagnari3 years ago

I love this Sooo tastes absolutely divine...

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