Traditional Anarsa Recipe with Curd (Apoopa)
Authentic Maharashtrian Diwali Sweet Treat
Introduction:
Traditional Anarsa with Curd (also known as Apoopa) is a beloved Maharashtrian sweet dish that holds a special place during Diwali. This delectable snack is a perfect blend of flavors and textures, where soaked and powdered rice is combined with jaggery or sugar, poppy seeds, and ghee to create a crisp, golden, pastry-like treat. Whether served during festivals or enjoyed as an indulgent snack, Anarsa holds memories of festive celebrations and family gatherings.
This Anarsa recipe with curd offers a slight variation with a soft, melt-in-your-mouth texture, making it an irresistible addition to your Diwali faral (snacks) spread.
Course: Snack
Cuisine: Maharashtrian Recipes
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (Soaked for 3 days, changing water daily) | 1 cup |
| Caster Sugar | 3/4 cup |
| Ghee (Clarified Butter) | As needed for cooking |
| Curd (Dahi / Yogurt) | 1/2 tablespoon |
| Poppy Seeds | 4 tablespoons |
Preparation Time: 30 minutes
Cooking Time: 32 minutes
Total Time: 1 hour 2 minutes
Instructions:
-
Soak the Rice:
Begin by washing and soaking the rice in water for 3 days. Make sure to change the water every day to ensure proper soaking. On the fourth day, drain the rice thoroughly and spread it out on a colander to drain excess water. Allow it to rest for 2-3 hours until it dries slightly. -
Grind the Rice:
Once the rice has dried a bit, grind it to a fine powder using a mixer or food processor. If you have access to a flour mill, you can allow the rice to dry completely before grinding. However, avoid letting the rice dry out too much if you’re grinding at home, as it will make the process longer. -
Sieve the Rice Powder:
Use a fine mesh sieve to sift the ground rice powder, the same kind typically used for sifting all-purpose flour. This helps to achieve a smoother consistency. Weigh the sieved rice flour, as you will need to add caster sugar in proportion to the rice flour. The amount of sugar should be half the weight of the rice powder. -
Prepare the Dough:
Take the rice flour and add half the quantity of caster sugar. Mix them well. Add 1/2 tablespoon of curd and 1 tablespoon of ghee. Start kneading the mixture into a smooth dough. Be careful with the curd — adding too much will cause the sugar to melt, making the dough sticky and difficult to handle. Once kneaded, cover the dough and let it rest for a day. -
Shape the Anarsa:
On the following day, take a plate or a plastic sheet and sprinkle poppy seeds over it. Grease your palms with ghee to prevent the dough from sticking. Pinch out small portions of dough (roughly the size of a lemon) and roll them into balls. Gently flatten each ball into a round shape and press it onto the poppy seeds to coat it. If the dough ball becomes too hard after frying, you may need to add a bit more caster sugar to the mixture. -
Heat the Ghee:
In a deep frying pan, heat enough ghee to submerge the Anarsa. Keep the flame at medium heat to ensure the Anarsa fry evenly without burning. -
Fry the Anarsa:
Fry each Anarsa with the poppy seed side facing up. To ensure the Anarsa cooks evenly, keep splashing hot ghee over the top using a ladle while it fries. Avoid stirring the Anarsa to prevent it from breaking. Fry until they turn golden brown, and the poppy seeds create a delicate mesh pattern on top. Be cautious of the ghee temperature—if it’s too high, the Anarsa may break. -
Drain Excess Ghee:
Once fried, remove the Anarsa from the ghee and drain the excess fat by placing them in a vertical position. Repeat the process for the remaining dough, adding ghee as needed. Continue frying in batches. -
Cool and Store:
Allow the Anarsa to cool completely until they become crisp. Store the cooled Anarsa in an airtight container to retain their freshness.
Serving Suggestions:
Serve these Traditional Anarsa with Curd as a special treat during Diwali along with other popular Maharashtrian sweets, such as Kesar Shrikhand and Beetroot & Spinach Nimki (Namak Para). The crispy, golden Anarsa pairs beautifully with a cup of chai or as a festive snack to share with family and friends.
Tips for Perfect Anarsa:
- Ensure the dough is not too soft or sticky by adding the curd carefully. A smooth dough ensures that the Anarsa holds its shape while frying.
- Maintain the ghee temperature at medium heat to avoid burning or undercooking the Anarsa.
- Store Anarsa in an airtight container to preserve their crispiness for longer.
This Traditional Anarsa Recipe with Curd will bring joy and sweetness to your Diwali celebrations, making it a memorable addition to your festive treats. The rich combination of flavors, combined with the crisp texture and delicate poppy seeds, makes Anarsa a timeless favorite in Maharashtrian households.
