Name: Diwali special Traditional Anarse
Prep time: 10 min
Cook time: 10 min
Total time: 2 h
Yield: 4 People
Cuisine: European
Ingredients: 500 gm Surti kolam rice; 250 gm Jaggery; Water as needed; Poppy seeds; Oil for fry

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1 Diwali special Traditional Anarse

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2 Diwali special Traditional Anarse

Diwali special Traditional Anarse

Let’s see how to make Diwali special traditional Anarse today. This is a traditional Indian sweet with deep cultural significance, particularly revered and prepared as a special offering for Lakshmi Pujan during the festival of Diwali. It is a sweet, pastry-like snack or biscuit. It is a delicacy especially popular in Maharashtra, Bihar, and parts of South India.

I will share all the steps right from soaking the rice to frying the anarse. These turn out nice and crispy. Also they get nice net like pattern. I can assure you that these won’t be oily and will be light. This is yet another authentic, traditional Diwali special recipe. It not only looks nice and tempting abut also tastes just awesome. Warm, crunchy on the outside, and soft with the melt of jaggery on the inside—it was our prize, the most sacred sweet offered to the Goddess, and the golden taste of a perfect, traditional festival.

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Some Interesting facts about Diwali special Traditional Anarse :-

The name Anarasha is sometimes said to mean “that which does not spoil easily” or “eternal” in Sanskrit, highlighting its long shelf life and signifying a deep, lasting connection to the festive traditions and the desire for enduring prosperity that is central to the worship of Goddess Lakshmi. The process of making and eating Anarsa is deeply tied to rich childhood memories and family traditions, especially during the Diwali festival. The crisp sound of the finished Anarsa being stacked vertically to drain was the sweetest music of Diwali.

Diwali special Traditional Anarse

Print Recipe

Serves: 4 People Preparation Time: 30Minutes Cooking Time: 50Minutes 50Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 4 Votes )

Ingredients

500 gm Surti kolam rice
250 gm Jaggery
Water as needed
Poppy seeds
Oil for fry

Instructions

Step 1: Wash rice really good 2-3 times and soak it in enough water for 24 hours.

Step 2: Next morning, drain all the water from soaked rice and wash it once. Soak it in enough water for another 24 hours.

Step 3: On 3^rd day, drain all the water from soaked rice and wash it once. Soak it in enough water for another 24 hours.

Step 4: On 4^th day, drain all the water from soaked rice and spread them on a clean cotton cloth.

Step 5: Let them dry under fan or in shadow for about 5-6 hours.

Step 6: Transfer the rice into a blender jar and blend it into coarse powder or fine rava. Sieve the flour well once and rice flour for making anarsa is ready.

Step 7: Add jaggery and mix well. Blend it well together into as fine powder as possible and dry anarsa flour is ready.

Step 8: Add water and knead it well. if needed dip your hand in water and knead the dough well. The dough should be stiff.

Step 9: Store the dough in an airtight container and rest it for a day or two.

Step 10: Take small ball of the dough and make it smooth and even.

Step 11: Spread it a little with your fingers and dip one of its sides in poppy seeds.

Step 12: Place the side having poppy seeds on the plastic sheet or rolling board and pat it into anarsa. The anarsa is not thin but it should be a little thick.

Step 13: Heat up oil on medium heat in a pan and drop anarsa in it. The side having poppy seeds should face upward.

Step 14: Fry anarsa well on medium heat until it gets nice golden color from both sides.

Step 15: After dropping the anarsa in oil sprinkle oil on upper side with the help of a zara.

Step 16: When upper side gets light golden color, flip the paratha over and fry well from other side too.

Step 17: When the anarsa is fried well from both sides, take it out, drain excess oil and transfer it on a wire rack. Anarsa is ready.

Step 18: After letting the anarsa cool down for a while, flip it over on the wire rack it self and let the oil drain from other side too.

Step 19: When anarse cool down completely, store them in an airtight container.

Notes

You can store the dry flour in an airtight container or plastic carry bag for about 3-4 months at room temperature.
While making anarse, you can dip your hand in water and knead the sough to make it semi soft.

Recipe Video

Servings

This is yet another Diwali special traditional recipe that is a little time consuming but worth a try as the end result is delicious. They pair beautifully with festive meals and can be enjoyed on their own as a traditional sweet snack.

Anarsa Dough Anarsa Kaise Banate Hain Anarsa recipe Anarsa Tips Anarsa with Jaggery Anarse Diwali faral Diwali Sweets Jali Dar Anarsa Lakshmi Pujan Special madhuras recipe maharashtrian sweets Traditional Anarsa अनारसा रेसिपी गुळाचे अनारसे

Diwali special Traditional Anarse

Diwali special Traditional Anarse

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Diwali special Traditional Anarse

Ingredients

Instructions

Notes

Recipe Video

Servings

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