Anarasa recipe: Once Eid comes, the smell of sweets wafts through the house and even the relationships. Among the dazzling sweets in the market, there is also a traditional sweet, which was once the identity of every family – anarsa. Making it specially on Holi was part of the tradition, but due to the rush of time, this dessert slowly started disappearing from the kitchen. The reason is also clear: his method requires some patience. But those who know how to make it properly believe that its taste surpasses any modern dessert. The good thing is that with a little attention and following the correct process, the same old, soft, crunchy anarasa can be made at home even today.
Anarsa: True sweetness comes from patience.
Anarasa is not an instant sweet. The most important step in this is to soak the rice for a long time and let the flour ferment. In ancient times, grandmothers would start preparing it 2-3 days in advance. In fact, the taste of anarsa comes from its fermentation. The better the rice is soaked and fermented, the softer and cleaner the dessert will be.
Why should rice be soaked for 48 hours?
Fermentation is the real trick
Soaking the rice for at least 48 hours is the hallmark of anarsa. During this period it is considered necessary to change the water every 12 hours. As a result, the rice becomes slightly fermented. The experience of housewives says that hastily made Anarsa by soaking for 4-5 hours often becomes tough. While soaked rice is properly mashed by simply pressing it with the fingers, this is the correct stage.
Dough making process: Moisture is the secret
Wet rice does not need to be dried completely, just a little. It is important that there is some moisture in it. After that, rice flour is prepared by grinding it finely and adding half the amount of powdered sugar to it. This mixture is the basis of Anarsa. The interesting thing is that this flour can be stored outside for up to 7 days and in the refrigerator for about 2 months – the only requirement is to store it after adding the sugar.
Why is it important to give the doe rest?
Wait 8 to 24 hours
Anarasa is not prepared immediately after kneading the flour with milk. It should be kept covered for at least 7-8 hours or preferably 24 hours. During this time the dough is fermented slightly. This is the reason why inrsa puffs up when fried and remains soft on the inside.
The art of frying: Anrsa is fried on one side only
The most distinctive identity of anarsa is that it is not stir-fried. They are cooked slowly on one side in lukewarm ghee and then roasted after pouring ghee on top. During frying, the shape of anarsa remains a little uneven – in some places it swells, in some places it is slightly pressed. This is his true identity.
Memories of festivals and anrasas
Even today, in many families, women together make anarsa a few days before Holi. Children get excited to see these round pieces covered in poppy seeds. In rural areas, this dessert was specially served to guests – because it takes time and effort to make it. Therefore, it was also considered a dessert of honor.
Traditional Tips for Perfect Anarasa
– Choose rice
Take short, thick raw rice – not basmati.
-Sugar percentage
The same amount of rice and half the amount of sugar.
-Soaking time
48 hours is necessary, 72 hours is better.
-Dough fermentation
At least 8 hours, preferably 24 hours.
– Medium frying
Ghee only – only then the real taste comes.
-Traditional sweets are slowly returning
Nowadays, thanks to social media and cooking channels, people are turning back to traditional desserts. Anarsa is also one of them. Many young people are now considering making homemade sweets during festivals as a trend. In such a situation, Anarsa takes her place again in the kitchen – with old memories and real flair.
