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.

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Prep Time 3

Cook Time 30

Total Time 3 30

Course Dessert, Snack

Cuisine Indian Festive, Maharashtrian

Servings 20 pieces

Calories 90 kcal

Equipment

Mixing bowl
Rolling board
Deep frying pan
Slotted spoon
Parchment paper

Ingredients

2 cups raw rice
1 cup jaggery (grated)
2 tbsp poppy seeds
1/4 tsp cardamom powder
Ghee or oil (for deep frying)

Instructions

1. Prepare the Rice Flour
Rinse 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 Dough
In 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 Anarse
Take small portions of the dough and shape them into round discs.
Coat one side of the disc with poppy seeds.
4. Fry the Anarse
Heat 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.

Notes

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.