Anarsa is a traditional Maharashtrian sweet snack that is deep-fried to perfection and served during festive occasions or as a delightful accompaniment to your afternoon tea. Made from rice flour and jaggery, this crispy yet soft treat is an epitome of the region’s rich culinary heritage. The addition of poppy seeds on the outside adds a slight crunch, while the sweet, aromatic flavor of jaggery brings warmth to the taste. Let’s dive into this aromatic and flavorful recipe!
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (soaked for 3 days) | 1 Cup |
| Jaggery (powdered) | 1 Cup |
| Milk | 1/2 Cup |
| Ripe Bananas (mashed, optional) | 1/2 Banana |
| Poppy Seeds | 3 Tablespoons |
| Sunflower Oil | For deep frying |
| Salt | A pinch |
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 65 minutes
Servings: 4
Cuisine: Maharashtrian
Course: Snack
Diet: Vegetarian
Instructions
-
Prepare the Rice:
Begin by draining the water from the soaked rice. Spread the drained rice onto a clean cotton cloth and allow it to air-dry for about 4-5 hours. Ensure the rice retains some moisture, but does not dry out completely. -
Grind the Rice:
Once the rice is ready, grind it into a coarse powder without adding any water. This ground rice is called “Pithi.” Alternatively, if you’re pressed for time, you can use about 1 to 1 ½ cups of rice flour instead of grinding the rice yourself. -
Make the Dough:
In a separate bowl, combine the ground rice (Pithi) and powdered jaggery. Gradually add milk, a little at a time, mixing thoroughly. The mixture should come together in the form of a dough. If you choose to add mashed banana (this helps dissolve the jaggery better), mix it into the dough at this point. -
Shape the Balls:
Once the dough is ready, take small portions and shape them into balls. -
Prepare the Poppy Seeds:
Spread the poppy seeds evenly on a baking tray. Then, place the rice balls on the tray and gently press them with your fingers to flatten the balls. Ensure that one side of each flattened disc is coated with the poppy seeds. -
Frying:
In a heavy-bottomed Kadai (wok), heat sunflower oil over medium heat. Once the oil is hot, gently place the flattened rice discs, poppy seed side up, into the oil, frying in batches to avoid overcrowding the pan. To ensure even cooking and puffing, pour hot oil over the discs as they fry. -
Drain the Excess Oil:
Once the anarsas turn golden brown and crispy, remove them from the oil and place them on tissue paper to drain off any excess oil. -
Serve:
Serve these Maharashtrian Anarsas warm during tea time or as part of a festive meal. Their crispy, slightly sweet, and nutty flavor will leave everyone asking for more!
Tips for Success:
- Rice Moisture: Be careful not to dry the rice too much while air-drying it; it should retain a bit of moisture to achieve the right consistency when grinding.
- Jaggery Sweetness: Adjust the amount of jaggery according to your sweetness preference. If you like a less sweet snack, reduce the amount of jaggery slightly.
- Banana Addition: Though optional, the mashed banana adds a natural sweetness and softens the dough. However, you can skip it if you prefer a firmer texture.
Enjoy this crispy, slightly chewy Maharashtrian Anarsa as a delicious snack or as part of your festive celebrations. Its unique flavor and texture are sure to make it a family favorite!