Anarsa (Rice and Jaggery Sweet)

Name: Anarsa (Rice and Jaggery Sweet)
Prep time: 48 h
Cook time: 30 min
Total time: 48 h 30 min
Yield: 15 servings
Cuisine: Bihari
Ingredients: 500 g raw rice; 400 g Jaggery; 50 g poppy seeds or sesame seeds; 2 tbsp Ghee; 500 ml oil or ghee; 2 tbsp Water; 0.25 tsp green cardamom powder; 1 pinch Salt

A heritage sweet of soaked, fermented rice flour and jaggery, shaped into discs, coated in sesame and deep fried until crisp outside and soft within.

🇮🇳India· Bihar

Prep: 2880 min
Cook: 30 min
Total: 2910 min
Servings: 15
Difficulty: Hard
Calories: 190 kcal

Ingredients

0 of 8 gathered

Servings

500 g raw rice — soaked 3 days, water changed daily
400 g Jaggery — grated
50 g poppy seeds or sesame seeds — for coating
2 tbsp Ghee — for greasing hands
500 ml oil or ghee — for deep frying
2 tbsp Water — to adjust dough consistency
¼ tsp green cardamom powder
1 pinch Salt

Equipment

•Grinder
•Kadhai

Nutrition

Per serving, approximate

Calories: 190 kcal
fat: 5 g
carbs: 36 g
fibre: 1 g
protein: 2 g
calories: 190 kcal

Instructions

1
Soak the rice in water for 3 days, changing the water daily. Drain and spread on a cloth until just damp.
2
Grind the damp rice into a fine flour.
3
Mix the rice flour with grated jaggery (unrefined cane sugar) and knead well. Cover and let it ferment for 1-2 days at room temperature.
4
Rub ghee (clarified butter) on your palms. Pinch small portions of dough and flatten them into thick discs.
5
Press one side of each disc into poppy or sesame seeds so they stick firmly.
6
Heat oil or ghee on low heat. Fry the discs seed-side up for about 5-6 minutes per side until deep golden.
7
Drain on paper towels. Allow them to cool completely before storing.

Chef's tips

The dough needs proper fermentation for anarsa's authentic texture, so do not rush the soaking or fermenting stages. Fry strictly on low heat because jaggery burns easily.