Introduction
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
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.
Variation 2: Jaggery‑based or Khoya‑enriched Anarsa
- Ingredients, method, nutrition, etc. following the same structure but substituting key components (jaggery → sugar, or adding khoya, curd ratios, soak time).
Conclusion
With my recipe even novice cooks can enjoy the joy of making authentic Anarsa at home. The simple steps—soak rice, grind finely, knead dough, press into discs, shallow fry—yield deeply flavorful, crisp‑chewy sweet discs embracing heritage with every bite. Follow Bestcookshobha’s method closely on video, use fine-ground rice flour, maintain medium flame during frying, and you’ll nail the signature crispy mesh texture. Enjoy sharing, commenting, and subscribing!
Wishing you a happy festive season full of melt-in-mouth Anarsa delights! 🎉
