An anarsa is an Indian rice-based biscuit commonly associated with the Hindu festival of Diwali and holi. Its ingredients include jaggery, rice, poppy seed and ghee.

Ingredients of Anarsa

  • 1 cup Rice , Soaked for 3 days
  • 3/4 cup Caster Sugar
  • Ghee
  • 1/2 tablespoon curd
  • 4 tablespoons Poppy seeds

How to Make Anarsa

  1. Wash and soak the rice in water for 3 days. Change the water every day.
  2. On the 4th day, drain the rice and spread it on a colander.
  3. After 3 hrs, grind this rice to a fine powder in a mixer.
  4. Sieve the rice powder through a fine mesh.
  5. The castor sugar to be added has to be half the quantity of rice flour.
  6. Reserve some 50 grams of this rice powder and add the castor sugar in the remaining rice powder.
  7. Add 1/2 tablespoon curd and 1 tablespoon ghee to it and knead the mixture.
  8. Keep the dough covered for 1 day.
  9. Next day take plastic sheet and sprinkle poppy seeds on it.
  10. Now apply ghee to your palm, pinch out a small portion from the dough and make ball from it and press it lightly on the poppy seeds.
  11. Flatten the dough into a roundel.
  12. Heat ghee in a frying pan.
  13. Fry the Anarsa in the ghee with the Poppy seeds side up.
  14. Fry till the Anarsa is golden brown. The poppy seeds side of the Anarsa will have a sort of mesh on it once it is fried.
  15. Remove the Anarsa and drain the ghee.
  16. To drain the ghee keep the Anarsa in a vertical position.
  17. Cool down all the Anarsa till they become crisp.
  18. Store it in an airtight container.



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