Airsa (rice and jaggery cakes)
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Fried cakes of soaked rice flour and jaggery, coated with sesame, made for festivals.
Region: ChhattisgarhOccasion: Diwali, Teeja and other festivalsTime: 1 hour (plus 2–3 days soaking)Serves: About 15 piecesVegan
Ingredients
- 2 cups rice, soaked 2–3 days with daily water changes
- 1 cup jaggery, grated
- 2 tbsp water
- 3 tbsp white sesame seeds
- Oil for frying
Method
- Drain the rice and dry it on a cloth until just damp. Grind it into fine flour.
- Melt the jaggery with the water to a soft-ball syrup.
- Mix in the rice flour to make a soft dough. Rest it for a few hours.
- Shape small balls, flatten them and press one side into sesame seeds.
- Fry on low heat until golden brown. Press them gently between two spatulas to remove extra oil.
History
Airsa (also called arsa) is the Chhattisgarhi form of a rice-and-jaggery sweet made across central and eastern India.
Significance
It keeps well for many days and is made for festivals and as a gift for relatives.