Anarsa
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Fried rice-flour and jaggery cakes coated with sesame or poppy seeds, a sweet of Gaya and festive Bihar.
Region: BiharOccasion: Teej, Diwali, Holi and weddingsTime: 45 min + 3 days soakingServes: About 16 piecesVegetarian
Ingredients
- 1 cup raw rice
- ¾ cup grated jaggery or powdered sugar
- 1 tbsp ghee
- 3 tbsp white sesame or poppy seeds
- Ghee or oil for frying
Method
- Soak the rice for 3 days, changing the water daily. Drain and spread on a cloth until just dry to the touch.
- Grind the rice to a fine flour and sieve it.
- Mix the flour with jaggery and ghee and knead into a firm dough. Rest it covered for a few hours or overnight.
- Shape small balls, flatten them and press one side into sesame or poppy seeds.
- Fry on medium-low heat, seed side up, spooning hot ghee over the top, until golden. Drain and cool.
History
Anarsa is a traditional sweet of Bihar and eastern Uttar Pradesh; Gaya is especially known for it.
Significance
Anarsa is made for festivals and sent to married daughters as part of festival gifts.