The festival of lights is here. The entire city is lit up with colorful lamps and lanterns. I love this festival.Diwali also brings along my favourite treats (Faral).I am really glad Vee has chosen JFI theme as Diwali treats.
Anarsa is one of my most favourite snacks for Diwali.I remember how we would eagerly wait every Diwali for my Grandmother to make them. The ingredients are quite simple.Rice and jaggery. The end result though depends on 3 Ps- Preparation, Patience and Practice. I learnt to make them from my Grandmother. Even though they are readily available here, I love making them at home just to reconnect with my treasured childhood memories of my Grandmother.
This recipe needs preparation in advance.But is worth the effort.
So go on and enjoy my grandmothers recipe this Diwali for Anarsa
- 2 Cups rice (the older the better)
- 1 1/4- 1 1/2 Cups jaggery finely grated (change the proportion as per taste)
- ghee (cow) for frying
- 2 tbsps poppy seeds
- 1 tbsp milk
- Wash and soak rice in water for 3 days. Change the water everyday.Drain the rice and spread it on a cotton cloth and let it dry nicely.Grind this to a fine powder and sieve it through a fine mesh(the one you use for sieving maida).Add the grated jaggery and mix nicely. Press the mixture nicely and keep it closed /covered for 5-6 days. Knead this mixture into a pliable dough sprinkling a little milk if required. My aji used a heavy pestle to pound and mix it.
- You will need very little milk. So just sprinkle the milk and knead. Take a plastic sheet and sprinkle the poppy seeds on it. Make small lemon sized ball from the dough and press it lightly on the poppy seeds. Flatten the dough into a round.Apply some ghee to your hand if the dough sticks.
- Meanwhile heat the ghee. Fry the Anarsa in Ghee with the poppy seeds side up.Keep on splashing ghee all over the upper side with the ladle, without disturbing the Anarsa. Fry till it turns golden brown. The poppy seeds side of the Anarsa will have a sort of a mesh on it once it is fried.You have to be careful with the ghee temperature .Heat it on medium flame or else the Anarsa will break.
- Remove it using a slotted spoon and drain the ghee. To drain the ghee keep the Anarsa in a vertical position. Cool completely and store it in an airtight container.
Happy Diwali to all of you. May this festival sparkle your life with joy and happiness. Have a safe Diwali.
Happy Diwali. Hope the year brings you joy.
Ps. Take lots of pics and send them to me.
Soak it for 3 days and keep the mixtute aside for 5-6 days. You have the patience of a saint!!!…I will try it maybe for christmas because they definitely aren’t going to be ready for diwali 🙂
Nice one. One more recipe to try from…
Thanks for participating and Happy Diwali!!!
What a beautiful creation!
I love traditional recipes like these. Thanks for sharing your grandma’s recipe with us on this festival day, Madhuli.
Subha Deepavali to you and to your lovely family!
Chchan zaale aahet anaarse. 🙂 They are my favourite after Shankarpali. Btw, I am happy to see that you too use jaggery for them. Many use sugar, but I personally find the Anarsa more tasty (khamang) when made using jaggery. Btw, now that I am back in India, you could perhaps invite me to taste those goodies. 😉
Happy Diwali to you and your family!
Anarase are my favourite. Do you grind the rice in a mixer- Ikade ameriket chakki nahi. Also when you keep it if 5-6 days. Do you keep it refrigerated?
yah , u can grind it on a mixer, and there is no need of refrigeration. just keep it in a tight container so the dough get soft i use to put 1/2 a ripe banana in it so the dough get soft quickly
Madhuli what a treat…I cant believe you made anarse..I have always thought they were rather difficult. Tondala pani sutla 😀
Happy Diwalli to you and your family.
Priya S&S says
We make this the next day after Diwali for ” Anantha Viratham” pooja.
Happy Diwali t you and your famlily Madhuli !
Wow, You have a great patient. Want to make them , still I fear bcoz of my forgetfullness.Great looks
Such a simple and delicious dessert. Hope you had a wonderful diwali. 🙂
Hi Madhuli, my first visit from Vee’s round up — these sound wonderful! Thank you for sharing the recipe — if I gather the patience, would love to try it 🙂
I wonder if you have tried cooking in olive oil. There is a common misconception that olive oil is only for mediterranean food. This isn’t the case. Olive pomace oil is great for Indian food. It isn’t too expensive either – because it is used in 1/3 the quantity and is reusable 3 times. You can fry in it too. And, of course, it’s the best oil for health. Try it out. You can get it easily at http://www.leonardoolives.com . They provide the entire range of olive oil and of very high quality. And they deliver free and have a special discount for caterers! Olive oil is my new discovery as a cook. It seems you also look at cooking as a creative experience, so I’m sure you’ll enjoy experimenting with it. Try it out.
What a lovely treat ! Thanks for sharing this traditional recipe
@Thank you all of you for your kind words.
Vee thanks for hosting such a wonderful event.
Indira your encouraging words means a lot to me.Thanks!
Vaishali, You are welcome….Now I’ll be waiting for you to drop in.Pune is not very far!
Gauri, yes I too grind it in the mixer and no we don’t refrigerate it.Just cover it with some cloth and lid
Sarika,thanks for that wonderful and healty information.Will try olive oil next time.
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khamang, uttam ani kay bolu
navin shiknaryna good receipe.
jadey n courtz says
we lv diwali its sooo fun!
@ Yes that’s one of the festivals we enjoy the most!
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Thank you very much for such delious recipe but i would like to ask you if i already have rice powder then how should be the soaking procedure?
Hi guys i have one question….can i use idli rice for this recipe??…pls reply soon
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i already grind the mixture but I added ghee in that so the mixture become loose while frying so in that case again I added rice flour again n again I grind the mixture in mixer but now the mixture is very dry n I cant make dough but suggest me what to do plzz do rply
VERY NICE RECEIPE. THIS RESEMBLES ATHIRASAM OF TAMILNADU