Anarsa - Revision history

2A02:A465:D3DF:0:D34:BAEB:D91D:D430 at 15:25, 28 October 2025

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			{{Short description\|Sweet food from India}}
	{{Use dmy dates\|date=August 2019}}		{{Use dmy dates\|date=August 2019}}
	{{Infobox prepared food		{{Infobox prepared food
	\| name = Anarsa		\| name = Anarsa
	\| image = Anarsa.jpg		\| image = Anarsa.jpg
	\| caption =		\| caption =
	\| alternate_name =		\| alternate_name =
	\| country = [[India]]		\| country = [[India]] and [[Nepal]]
	\| region = [[~~Maharashtra~~]],		\| region = {{hlist\|[[Madhesh Province]]\|[[Bihar]]\|[[Uttarakhand]]\|[[Maharashtra]]}}
	[[Bihar]]		\| creator =
	\| creator =		\| course = [[Dessert]]
	\| course = [[Dessert]]		\| type =
	\| type =		\| served =
	\| served =		\| main_ingredient = [[Jaggery]], [[rice]], [[poppy seed]], [[ghee]]
	\| main_ingredient = [[Jaggery]], [[rice]], [[poppy seed]], [[ghee]]		\| variations =
	\| variations =		\| calories =
	\| calories =		\| other =
	\| other =
	}}		}}

	An '''~~anarsa~~''' is ~~an [[Indian cuisine\|Indian]]~~ rice-based biscuit, ~~originated~~ in ~~Damarua Village Uttar Pradesh~~. It is commonly associated with the [[Hindu]] festival of [[Diwali]] in [[Maharashtra]] and [[Bihar]], along with other special occasions.<ref>{{cite book\|last1=Prasad\|first1=Lalita\|last2=Prasad\|first2=Ramakant\|last3=Upadhyay\|first3=Vijay S\|title=Changing dietary patterns and habits : a socio-cultural study of Bihar\|date=1979\|publisher=Concept\|page=42\|edition=first\|url=https://books.google.com/?id=K-AYdQARNVYC&pg=PR5~~&dq~~=~~anarsa+bihar#v~~=~~onepage~~&q=anarsa&f=~~false~~\|~~access~~-~~date~~=~~19 May 2016~~}}</ref><ref name=":0">{{Cite book\|last=O'Brien\|first=Charmaine\|title=The Penguin Food Guide to India\|publisher=Penguin Books Limited\|year=2013\|isbn=9789351185758}}</ref><ref>{{Cite book\|last=Pathak\|first=Jyoti\|title=Taste of Nepal\|publisher=Hippocrene Books\|year=2007\|isbn=9780781811217\|location=\|pages=}}</ref> Its ingredients include [[jaggery]] (unrefined cane sugar), [[rice]], [[poppy seed]] and [[ghee]] (clarified butter).		'''Anarsa''' or '''hilsa''' is a rice-based biscuit in Nepal and the Indian states of Bihar and Maharastra, especially in Gaya located in Bihar. It is commonly associated with the [[Hindu]] festival of [[Diwali]] (Tihar) in Nepal, [[Maharashtra]] and [[Bihar]], along with other special occasions.<ref>{{cite book\|last1=Prasad\|first1=Lalita\|last2=Prasad\|first2=Ramakant\|last3=Upadhyay\|first3=Vijay S\|title=Changing dietary patterns and habits : a socio-cultural study of Bihar\|date=1979\|publisher=Concept\|page=42\|edition=first\|url=https://books.google.com/books?id=K-AYdQARNVYC&dq=anarsa&pg=PR5\|access-date=19 May 2016\|archive-date=13 March 2023\|archive-url=https://web.archive.org/web/20230313152734/https://books.google.com/books?id=K-AYdQARNVYC&dq=anarsa&pg=PR5\|url-status=live}}</ref><ref name=":0">{{Cite book\|last=O'Brien\|first=Charmaine\|title=The Penguin Food Guide to India\|publisher=Penguin Books Limited\|year=2013\|isbn=9789351185758}}</ref><ref>{{Cite book\|last=Pathak\|first=Jyoti\|title=Taste of Nepal\|publisher=Hippocrene Books\|year=2007\|isbn=9780781811217\|location=\|pages=}}</ref> Its ingredients include [[jaggery]] (unrefined cane sugar), [[rice]], [[poppy seed]] and [[ghee]] (clarified butter).

			Anarasha, which means "without corruption" or "eternal" in Sanskrit, is the root of the name "Anarsa". The word Anarasha also denotes cleanness, timelessness, and absence of decay.<ref>{{Cite web \|last=Mithainama \|date=2023-08-18 \|title=Anarsa {{!}} Anarasha \|url=https://mithainama.com/exploring-the-sweet-saga-of-anarsa/ \|access-date=2024-07-12 \|website=Mithainama \|language=en-US}}</ref>

			== Cultural significance ==
			In Indian traditions, particularly in the country's north and west, it has a profound and significant cultural significance. This classic treat has a symbolic connection to cultural heritage, festival celebrations, and prosperity.<ref>{{Cite web \|last=Mithainama \|date=2023-08-18 \|title=Anarsa {{!}} Anarasha \|url=https://mithainama.com/exploring-the-sweet-saga-of-anarsa/ \|access-date=2024-07-12 \|website=Mithainama \|language=en-US}}</ref>

	==Preparation==		==Preparation==
	Anarsas ~~are made from soaked powdered~~ rice~~, jaggery or sugar. To prepare anarsa, rice is soaked and the~~ water ~~is changed regularly~~ for a few days. ~~Then, the~~ rice is ~~drained, ground, and~~ mixed with jaggery to create a dough~~. The dough is covered and left to mature for 4-5 days~~. The dough is then rolled in white poppy seeds, pressed into ~~rounds~~, and fried ~~until golden~~.<ref name=":0" /> The disks are fried poppy-coated side first.<ref>{{cite web\|date=2014-10-23\|title=Anarsa in India\|url=http://www.india9.com/i9show/Anarsa-55195.htm\|access-date=2015-06-19\|publisher=India9.com}}</ref>		Main steps in preparing Anarsas include soaking rice in water for a few days with frequent changes of water, then drying it and grinding it into a fine powder. The rice powder / flour is then mixed with [[jaggery]] to create a dough. The dough is then rolled in white poppy seeds, pressed into 550–75 cm round disks or balls, and then fried in [[ghee]].<ref name=":0" /> The disks are fried poppy-coated side first.<ref>{{cite web\|date=2014-10-23\|title=Anarsa in India\|url=http://www.india9.com/i9show/Anarsa-55195.htm\|access-date=2015-06-19\|publisher=India9.com\|archive-date=21 May 2018\|archive-url=https://web.archive.org/web/20180521021201/http://www.india9.com/i9show/Anarsa-55195.htm\|url-status=live}}</ref>

			In a variation from the standard recipe, a banana is added to the [[rice flour]] base.<ref>{{cite book\|author=Vikas Khanna\|url=https://books.google.com/books?id=KS0KLIUuEoYC&q=anarsa\|title=My Great Indian Cookbook\|date=2012-12-01\|isbn=9788184757989\|access-date=27 November 2021\|archive-date=13 March 2023\|archive-url=https://web.archive.org/web/20230313152735/https://books.google.com/books?id=KS0KLIUuEoYC&q=anarsa\|url-status=live}}</ref> The Bihari variation of anarsa tends to be rounder and ball-shaped as opposed to the flatter one in Maharashtra.<ref>{{cite book\|author=Vikas Khanna\|url=https://books.google.com/books?id=KS0KLIUuEoYC&q=anarsa\|title=My Great Indian Cookbook\|date=2012-12-01\|isbn=9788184757989\|access-date=27 November 2021\|archive-date=13 March 2023\|archive-url=https://web.archive.org/web/20230313152735/https://books.google.com/books?id=KS0KLIUuEoYC&q=anarsa\|url-status=live}}</ref>

			== See also ==

	~~In a variation from the standard recipe,~~ [[~~banana\|a banana~~]] ~~is added to the~~ [[~~rice~~]]-flour base.<ref>{{cite book\|author=Vikas Khanna\|url=https://books.google.com/?id=KS0KLIUuEoYC&printsec=frontcover&dq=anarsa+recipe#v=onepage&q=anarsa&f=false\|title=My Great Indian Cookbook\|date=2012-12-01\|isbn=9788184757989}}</ref> The Bihari variation of anarsa tends to be rounder and ball-shaped as opposed to the flatter one in Maharashtra.<ref>{{cite book\|author=Vikas Khanna\|url=https://books.google.com/?id=KS0KLIUuEoYC&printsec=frontcover&dq=anarsa+recipe#v=onepage&q=anarsa&f=false\|title=My Great Indian Cookbook\|date=2012-12-01\|isbn=9788184757989}}</ref>		* [[Indian sweet]]
			* [[Khaja]]
			* [[Tilkut]]
			* [[Thekua]]

	==References==		==References==

>Vagishagirvana at 10:59, 4 September 2021

2021-09-04T10:59:32Z

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	}}		}}

	An '''anarsa''' is an [[Indian cuisine\|Indian]] rice-based biscuit commonly associated with the [[Hindu]] festival of [[Diwali]] in [[Maharashtra]] and [[Bihar]], along with other special occasions.<ref>{{cite book\|last1=Prasad\|first1=Lalita\|last2=Prasad\|first2=Ramakant\|last3=Upadhyay\|first3=Vijay S\|title=Changing dietary patterns and habits : a socio-cultural study of Bihar\|date=1979\|publisher=Concept\|page=42\|edition=first\|url=https://books.google.com/?id=K-AYdQARNVYC&pg=PR5&dq=anarsa+bihar#v=onepage&q=anarsa&f=false\|access-date=19 May 2016}}</ref><ref name=":0">{{Cite book\|last=O'Brien\|first=Charmaine\|title=The Penguin Food Guide to India\|publisher=Penguin Books Limited\|year=2013\|isbn=9789351185758}}</ref><ref>{{Cite book\|last=Pathak\|first=Jyoti\|title=Taste of Nepal\|publisher=Hippocrene Books\|year=2007\|isbn=9780781811217\|location=\|pages=}}</ref> Its ingredients include [[jaggery]] (unrefined cane sugar), [[rice]], [[poppy seed]] and [[ghee]] (clarified butter).		An '''anarsa''' is an [[Indian cuisine\|Indian]] rice-based biscuit, originated in Damarua Village Uttar Pradesh. It is commonly associated with the [[Hindu]] festival of [[Diwali]] in [[Maharashtra]] and [[Bihar]], along with other special occasions.<ref>{{cite book\|last1=Prasad\|first1=Lalita\|last2=Prasad\|first2=Ramakant\|last3=Upadhyay\|first3=Vijay S\|title=Changing dietary patterns and habits : a socio-cultural study of Bihar\|date=1979\|publisher=Concept\|page=42\|edition=first\|url=https://books.google.com/?id=K-AYdQARNVYC&pg=PR5&dq=anarsa+bihar#v=onepage&q=anarsa&f=false\|access-date=19 May 2016}}</ref><ref name=":0">{{Cite book\|last=O'Brien\|first=Charmaine\|title=The Penguin Food Guide to India\|publisher=Penguin Books Limited\|year=2013\|isbn=9789351185758}}</ref><ref>{{Cite book\|last=Pathak\|first=Jyoti\|title=Taste of Nepal\|publisher=Hippocrene Books\|year=2007\|isbn=9780781811217\|location=\|pages=}}</ref> Its ingredients include [[jaggery]] (unrefined cane sugar), [[rice]], [[poppy seed]] and [[ghee]] (clarified butter).

	==Preparation==		==Preparation==
	Anarsas are made from soaked powdered rice, jaggery or sugar. To prepare anarsa, rice is soaked and the water is changed regularly for a few days. Then, the rice is drained, ground, and mixed with jaggery to create a dough. The dough is covered and left to mature for 4-5 days. The dough is then rolled in white poppy seeds, pressed into rounds, and fried until golden.<ref name=":0" /> The disks are fried poppy-coated side first.<ref>{{cite web\|date=2014-10-23\|title=Anarsa in India\|url=http://www.india9.com/i9show/Anarsa-55195.htm\|access-date=2015-06-19\|publisher=India9.com}}</ref>		Anarsas are made from soaked powdered rice, jaggery or sugar. To prepare anarsa, rice is soaked and the water is changed regularly for a few days. Then, the rice is drained, ground, and mixed with jaggery to create a dough. The dough is covered and left to mature for 4-5 days. The dough is then rolled in white poppy seeds, pressed into rounds, and fried until golden.<ref name=":0" /> The disks are fried poppy-coated side first.<ref>{{cite web\|date=2014-10-23\|title=Anarsa in India\|url=http://www.india9.com/i9show/Anarsa-55195.htm\|access-date=2015-06-19\|publisher=India9.com}}</ref>
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{{Use dmy dates|date=August 2019}}
{{Infobox prepared food
| name = Anarsa
| image = Anarsa.jpg
| caption =
| alternate_name =
| country = [[India]]
| region = [[Maharashtra]],
[[Bihar]]
| creator =
| course = [[Dessert]]
| type =
| served =
| main_ingredient = [[Jaggery]], [[rice]], [[poppy seed]], [[ghee]]
| variations =
| calories =
| other =
}}

An '''anarsa''' is an [[Indian cuisine|Indian]] rice-based biscuit commonly associated with the [[Hindu]] festival of [[Diwali]] in [[Maharashtra]] and [[Bihar]], along with other special occasions.<ref>{{cite book|last1=Prasad|first1=Lalita|last2=Prasad|first2=Ramakant|last3=Upadhyay|first3=Vijay S|title=Changing dietary patterns and habits : a socio-cultural study of Bihar|date=1979|publisher=Concept|page=42|edition=first|url=https://books.google.com/?id=K-AYdQARNVYC&pg=PR5&dq=anarsa+bihar#v=onepage&q=anarsa&f=false|access-date=19 May 2016}}</ref><ref name=":0">{{Cite book|last=O'Brien|first=Charmaine|title=The Penguin Food Guide to India|publisher=Penguin Books Limited|year=2013|isbn=9789351185758}}</ref><ref>{{Cite book|last=Pathak|first=Jyoti|title=Taste of Nepal|publisher=Hippocrene Books|year=2007|isbn=9780781811217|location=|pages=}}</ref> Its ingredients include [[jaggery]] (unrefined cane sugar), [[rice]], [[poppy seed]] and [[ghee]] (clarified butter).
==Preparation==
Anarsas are made from soaked powdered rice, jaggery or sugar. To prepare anarsa, rice is soaked and the water is changed regularly for a few days. Then, the rice is drained, ground, and mixed with jaggery to create a dough. The dough is covered and left to mature for 4-5 days. The dough is then rolled in white poppy seeds, pressed into rounds, and fried until golden.<ref name=":0" /> The disks are fried poppy-coated side first.<ref>{{cite web|date=2014-10-23|title=Anarsa in India|url=http://www.india9.com/i9show/Anarsa-55195.htm|access-date=2015-06-19|publisher=India9.com}}</ref>

In a variation from the standard recipe, [[banana|a banana]] is added to the [[rice]]-flour base.<ref>{{cite book|author=Vikas Khanna|url=https://books.google.com/?id=KS0KLIUuEoYC&printsec=frontcover&dq=anarsa+recipe#v=onepage&q=anarsa&f=false|title=My Great Indian Cookbook|date=2012-12-01|isbn=9788184757989}}</ref> The Bihari variation of anarsa tends to be rounder and ball-shaped as opposed to the flatter one in Maharashtra.<ref>{{cite book|author=Vikas Khanna|url=https://books.google.com/?id=KS0KLIUuEoYC&printsec=frontcover&dq=anarsa+recipe#v=onepage&q=anarsa&f=false|title=My Great Indian Cookbook|date=2012-12-01|isbn=9788184757989}}</ref>

==References==
{{Reflist}}

[[Category:Indian desserts]]
[[Category:Bihari cuisine]]
[[Category:Maharashtrian cuisine]]

{{india-cuisine-stub}}