Traditional Anarsa Recipe with Curd (Apoopa)

Anarsa, a traditional Maharashtrian sweet, is a crispy, aromatic treat often prepared during festivals like Diwali. This variation of Anarsa includes curd (yogurt), which helps in binding the ingredients while enhancing the flavor and texture. The poppy seeds sprinkled on top not only give it a delightful crunch but also a visually appealing touch. The process of making Anarsa requires a bit of patience, but the result is a perfect snack to enjoy with family and friends during festive celebrations.

Cuisine: Maharashtrian
Course: Snack
Diet: Vegetarian
Servings: 4
Prep Time: 30 minutes
Cook Time: 32 minutes
Total Time: 62 minutes

Ingredients for Traditional Anarsa Recipe with Curd (Apoopa)

Nutritional Information (Approximate per serving)

Instructions for Traditional Anarsa Recipe with Curd (Apoopa)

Step 1: Prepare the Rice

• Soak the rice: Begin by washing and soaking the rice in plenty of water for 3 days. Ensure to change the water every day to maintain freshness.
• Drain and dry: On the 4th day, drain the water and spread the rice on a colander or clean cloth. Let it air dry for 2-3 hours.

Step 2: Grind the Rice

• Grinding: Once the rice has dried slightly, grind it into a fine powder using a mixer or food processor. If you’re using a flour mill, you can let the rice dry completely before grinding. However, when grinding at home, avoid drying the rice entirely, as it will make the grinding process easier and faster.
• Sieve the rice powder: Use a fine mesh sieve (similar to the one used for sieving all-purpose flour) to sift the rice flour, ensuring a smooth consistency.

Step 3: Mix the Ingredients

• Weigh the rice flour: Once sifted, measure the rice flour. The quantity of caster sugar should be half the amount of rice flour.
• Combine the sugar and flour: In a mixing bowl, add the caster sugar to the rice flour, reserving about 50 grams of rice flour for later use. Mix thoroughly.
• Add curd and ghee: Add 1/2 tablespoon of curd and 1 tablespoon of ghee into the mixture and knead it into a dough. Be cautious while adding the curd; adding too much curd will cause the sugar to melt, making the dough sticky. The consistency should be firm but slightly pliable.
• Let the dough rest: Once the dough is ready, cover it and allow it to rest for 1 day. This will help the ingredients meld together and form a smooth texture.

Step 4: Shape the Anarsa

• Prepare the work surface: The next day, take a clean plate or plastic sheet and sprinkle poppy seeds evenly over it.
• Form the dough balls: Apply ghee to your palms to prevent the dough from sticking. Pinch small portions of the dough, roll them into lemon-sized balls, and press them gently into the poppy seeds. Flatten each ball slightly to form roundels.
• Check the dough consistency: If the dough becomes too hard after frying, it means you need to add a little more caster sugar to the dough to achieve the desired texture.

Step 5: Fry the Anarsa

• Heat the ghee: In a deep frying pan, heat enough ghee over a medium flame. Be cautious not to overheat the ghee, as it can cause the Anarsa to break.
• Fry the Anarsa: Place the shaped Anarsa in the pan, with the poppy seed side facing up. While frying, use a ladle to splash hot ghee over the top of the Anarsa, helping it cook evenly. Do not disturb the Anarsa while frying to prevent them from losing their shape.
• Golden brown: Fry until the Anarsa turn golden brown and crispy. The poppy seed side will develop a beautiful mesh-like texture once fried. This indicates that the Anarsa is ready.
• Drain the excess ghee: Remove the Anarsa from the ghee and drain any excess fat by placing them vertically. This will help retain their crispiness.

Step 6: Cool and Store

• Cool the Anarsa: Allow the Anarsa to cool down completely. As they cool, they will become crisp and delicious.
• Store: Once completely cooled, store the Anarsa in an airtight container to keep them fresh for a longer time.

Serving Suggestions

Serve your Traditional Anarsa with Curd (Apoopa) as a delightful Diwali treat or during any special occasion. These crispy, sweet delights pair perfectly with a refreshing Kesar Shrikhand (Saffron Flavored Yogurt) and a crunchy Beetroot & Spinach Nimki (Namak Para). The combination of these recipes will add a beautiful variety of flavors and textures to your festive spread.

Enjoy the authentic taste of Maharashtrian sweets with this traditional Anarsa recipe! Whether you’re celebrating Diwali or simply treating yourself to a delicious snack, these Anarsas are sure to bring joy to every bite.