Maharashtrian Anarsa Recipe: A Traditional Sweet Snack for Festive Times
Anarsa is a beloved Maharashtrian sweet snack traditionally enjoyed during festive celebrations. It’s a delicious pastry-like treat made using common household ingredients such as rice, jaggery, and ghee. While the traditional method of preparation is deep frying the rice discs in ghee, a quicker version can be made by using cooking oil without compromising much on flavor. The authentic recipe requires patience, as the rice must be soaked for three days. However, a shortcut version using store-bought rice flour can be a practical option for those short on time. Whether you’re looking to try a classic or a quick version, this delightful snack will surely win hearts.
Cuisine: Maharashtrian Recipes
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (soaked for 3 days) | 1 Cup (wash & change water every day) |
| Jaggery (powdered) | 1 Cup |
| Milk | 1/2 Cup |
| Ripe Bananas (optional) | 1/2 (mashed) |
| Poppy Seeds | 3 tablespoons |
| Oil | For deep frying |
| Salt | A pinch |
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: Approx. 12-15 pieces
Instructions
-
Soaking and Draining the Rice:
Drain the water from the soaked rice. Spread the rice evenly on a clean cotton cloth and leave it to air dry for about 4-5 hours. The rice should retain a small amount of moisture. This step is essential as the rice needs to be moist, but not wet. -
Grinding the Rice:
Once the rice is dry but still retains some moisture, grind it into a coarse powder without adding any water. This mixture, known as “Pithi”, can also be made using store-bought rice flour if you’re short on time. If using rice flour, measure about 1 1/2 cups. -
Making the Dough:
In a mixing bowl, combine the ground rice (or rice flour) with powdered jaggery. Mix them well. Gradually add milk, a little at a time, until you achieve a dough-like consistency. The dough should be slightly sticky but firm enough to hold together when shaped. -
Adding Bananas (Optional):
To ensure the jaggery dissolves completely and to add a slight sweetness, mash half a ripe banana and incorporate it into the dough. Mix thoroughly until everything comes together. -
Forming the Balls:
Take small portions of the dough and roll them into smooth balls. The size of the balls can vary, but they are typically about 1 inch in diameter. -
Preparing for Frying:
On a flat tray, spread poppy seeds evenly. Gently flatten each dough ball using your fingers, making sure one side is coated with poppy seeds. Press down lightly to form a disc shape, ensuring the disc holds its shape during frying. -
Deep Frying:
Heat oil in a Kadai (or deep pan) over medium heat. Once the oil is hot, carefully drop the flattened discs into the oil with the poppy seed side facing up. Fry the discs in batches, pouring hot oil over them as they cook to ensure even frying. This will help them puff up and become crispy. -
Draining the Oil:
Once the anarsa is golden brown and crispy, remove them from the oil and place them on a tissue paper to drain excess oil. -
Serving:
Repeat the frying process for the remaining dough. Serve your freshly made Maharashtrian Anarsa warm, either as a festive treat or as a delightful snack to accompany your tea.
Tips and Variations
- Traditional Method: For an authentic flavor, use ghee instead of cooking oil for deep frying. The ghee gives the anarsa a rich, traditional taste.
- Banana Variation: While the banana is optional, it helps in adding a subtle sweetness and ensures the jaggery dissolves well into the dough.
- Rice Flour Shortcut: If you’re pressed for time, using store-bought rice flour can save you the 3-day soaking process without sacrificing too much on texture or flavor.
Enjoy this delightful Maharashtrian snack during the festive season or whenever you’re in the mood for something deliciously sweet and crispy. Anarsa is a perfect accompaniment to tea and makes for an indulgent treat that showcases the rich culinary heritage of Maharashtra.
