How to Make Anarsa–Traditional Maharashtrian Sweet
Anarsa (also called Anarasa or Apoopa) is a crispy, deep‑fried rice‑based sweet coated in sesame or poppy seeds, especially popular in Maharashtra during festivals like Diwali and Adhik Maas. The Bestcookshobha video shows a straightforward, authentic method using soaked rice flour, sugar or jaggery, ghee, and seeds. It’s a rustic delight: crisp outside, chewy inside, and melts in your mouth with each bite.
Ingredients
- Yields approx. 12–15 small Anarsa
- Rice flour made from short‑grain rice soaked and dried: ~2 cups (≈200 g)
- Caster sugar or jaggery: ~100 g ½ amount of rice flour
- Ghee: ~2–3 tbsp for dough + more for frying
- Curd dahi: optional ½ tbsp (only if dough is dry)
- Poppy seeds or white sesame seeds: ~¼ cup for coating
- Oil or ghee for shallow or deep frying
- Serving size: 12 pieces per batch – ~50 g each
Instructions
- Step A: Preparing Rice Flour
- Wash and soak the rice for 2–3 days (changing water daily), or overnight for quicker version.
- Drain and air‑dry until slightly damp but not wet.
- Grind to a very fine powder, then sieve.
- Step B: Making the Dough
- Mix rice flour with sugar (or powdered jaggery) in a bowl.
- Add ghee (~2–3 tbsp) and optionally curd (~½ tbsp) if needed.
- Knead into a firm, smooth dough.
- Let the dough rest (preferably a few hours or overnight) to improve texture.
- Step C: Shaping and Coating
- Divide dough into small balls.
- Sprinkle seeds on a plate.
- Grease palms lightly with ghee, flatten a ball onto the seeds, pressing evenly to form a round disc coated well.
- Step D: Frying to Golden Crisp
- Heat oil or ghee in a deep pan on medium flame.
- Place anarsa seed‑side up in hot fat. Do not flip until crisp mesh appears on top (as shown in video).
- Occasionally ladle hot ghee over top side without disturbing.
- Once golden‑brown, remove and drain on paper towel.
- Continue frying remaining pieces in batches.
Video
Notes
Table of Contents
- Ingredients & Serving Size
- Method of Preparation
- Serving Suggestions
- Nutrition & Calories
- SEO Keywords & Cuisine Details
- Conclusion
Serving Options
- Serve warm or at room temperature.
- Perfect as a Diwali treat or festive snack.
- Pair with warm tea or chai, or plate alongside other Diwali faral items like modak, chakli, and karanji.
Nutrition & Calories (approx. per piece ~50 g)
- Calories: ~120–150 kcal
- Carbs: 18–20 g (from rice & sugar)
- Fat: ~6–8 g (from ghee and frying)
- Protein minimal (~1–2 g)
- Actual values vary based on oil used and exact portion size.
SEO Keywords & Cuisine Info
- SEO Keywords: Anarsa recipe, Maharashtra Anarsa, festival sweet, Maharashtrian sweets, how to make Anarsa, Diwali snacks, rice flour sweets.
- Cuisine: Traditional Maharashtrian (also Bihar/Uttarakhand), Diwali/Adhik Maas specialty.
