Anarse Recipe
Anarse is a crispy and soft Maharashtrian sweet made with rice flour and jaggery, traditionally enjoyed during Diwali. This Anarse Recipe offers a perfect festive snack with a nutty poppy seed coating and golden fried goodness. Ideal for sharing and gifting, anarse embodies the warmth and joy of Indian celebrations.
Prep Time 3 days d
Cook Time 30 minutes mins
Total Time 3 days d 30 minutes mins
Course Dessert, Snack
Cuisine Indian Festive, Maharashtrian
Servings 20 pieces
Calories 90 kcal
Mixing bowl
Rolling board
Deep frying pan
Slotted spoon
Parchment paper
- 2 cups raw rice
- 1 cup jaggery (grated)
- 2 tbsp poppy seeds
- 1/4 tsp cardamom powder
- Ghee or oil (for deep frying)
1. Prepare the Rice FlourRinse the raw rice thoroughly and soak it in water for 3 days, changing the water daily.After 3 days, drain the rice completely and spread it on a cloth to air-dry for an hour.Grind the rice into a fine powder.2. Prepare the DoughIn a bowl, combine the freshly ground rice flour and grated jaggery.Knead into a soft, smooth dough. If the mixture feels too dry, add a few drops of milk.Cover the dough with a damp cloth and rest it for 1 hour.3. Shape the AnarseTake small portions of the dough and shape them into round discs.Coat one side of the disc with poppy seeds.4. Fry the AnarseHeat ghee or oil in a deep pan over medium heat.Fry the anarse discs with the poppy seed side facing up. Fry until golden brown.Use a slotted spoon to remove the fried anarse and drain on parchment paper.
- Proper Dough Consistency: Ensure the dough is soft, but not sticky, for easy shaping.
- Frying Tip: Fry the anarse on medium heat to prevent them from becoming too hard.
- Storage: Store in an airtight container. Anarse stay fresh for 2-3 weeks.
- Ghee for Authentic Taste: Use ghee for frying to get the traditional flavor and aroma.