Anarsa

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Anarsa
Anarsa.jpg
CourseDessert
Place of originIndia
Region or stateMaharashtra, Bihar
Main ingredientsJaggery, rice, poppy seed, ghee

An anarsa is an 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.[1][2][3] Its ingredients include jaggery (unrefined cane sugar), rice, poppy seed and ghee (clarified butter).

Preparation[edit]

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.[2] The disks are fried poppy-coated side first.[4]

In a variation from the standard recipe, a banana is added to the rice-flour base.[5] The Bihari variation of anarsa tends to be rounder and ball-shaped as opposed to the flatter one in Maharashtra.[6]

References[edit]

  1. ↑ Prasad, Lalita; Prasad, Ramakant; Upadhyay, Vijay S (1979). Changing dietary patterns and habits : a socio-cultural study of Bihar (first ed.). Concept. p. 42. Retrieved 19 May 2016.
  2. ↑ 2.0 2.1 O'Brien, Charmaine (2013). The Penguin Food Guide to India. Penguin Books Limited. ISBN 9789351185758.
  3. ↑ Pathak, Jyoti (2007). Taste of Nepal. Hippocrene Books. ISBN 9780781811217.
  4. ↑ "Anarsa in India". India9.com. 23 October 2014. Retrieved 19 June 2015.
  5. ↑ Vikas Khanna (1 December 2012). My Great Indian Cookbook. ISBN 9788184757989.
  6. ↑ Vikas Khanna (1 December 2012). My Great Indian Cookbook. ISBN 9788184757989.


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