Name: Crispy Sesame Anarsa: A Sweet Indian Treat for Festive Occasions
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup Rice Flour; ½ cup Sugar (powdered); 2 tsp Ghee; Milk (as needed); Sesame Seeds; Ghee (for deep frying)

Crispy Sesame Anarsa: A Sweet Indian Treat for Festive Occasions

40 minutes

689 reads

4.34 from 6 votes

Homestyle Cooking Indian

About Crispy Sesame Anarsa: A Sweet Indian Treat for Festive Occasions

Indulge in the irresistible allure of Anarsa, a traditional Indian sweet that graces festivals like Rakshabandhan and Janmashtami. This recipe offers a unique North Indian twist on the classic Maharashtrian delicacy, promising an explosion of sweet flavors.

Experience the magic of a delicate rice flour dough, enriched with fragrant ghee and coated in sesame seeds before being fried to golden perfection. The result? A crispy, melt-in-your-mouth treat with a wonderfully soft interior.

This Anarsa recipe delivers a symphony of textures and tastes, making it the perfect centerpiece for any celebration. Prepare to be captivated by its irresistible charm!

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Recipe Time & More

Prep20

Cook20

Total40

Calories647 kcal

Serves

Served AsSnacks

Recipe TasteSavoury Sweet

Ingredients

Dough

▢ 1 cup Rice Flour
▢ ½ cup Sugar powdered
▢ 2 tsp Ghee
▢ Milk as needed

Coating & Frying

▢ Sesame Seeds
▢ Ghee for deep frying

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Instructions

Soak the rice overnight. Drain the water and spread the rice on a clean cloth to dry completely. This ensures a fine flour texture.
Grind the dried rice into a fine flour. Sift the flour to remove any lumps. This creates a light and airy dough.
In a bowl, combine the rice flour, powdered sugar, and 2 teaspoons of ghee. Mix well.
Gradually add milk as needed to form a soft and pliable dough. Knead the dough until smooth.
Cover the dough and let it rest for 20 minutes. This allows the gluten to relax, resulting in softer Anarsa.
Divide the dough into equal portions. Roll each portion into a small ball.
Coat each dough ball with sesame seeds, pressing gently to ensure they adhere.
Heat ghee in a deep pan over medium heat. Deep fry the Anarsa in batches until they turn golden brown and crispy. Maintain a medium heat to ensure they cook through evenly.
Remove the Anarsa from the pan and place them on a wire rack or paper towel-lined plate to drain excess oil.
Serve the Anarsa warm. They are a perfect offering for celebrations and a delightful treat to share.

Recipe Notes

Good To Know

For best and authentic results, soak the rice for three days, changing the water every six hours.
For the best texture, let the rice flour and sugar mixture rest overnight or at least 6-8 hours. This hydration step helps achieve a melt-in-the-mouth softness and a smooth, easy-to-shape dough.
For a deeper, more traditional flavor, substitute half the sugar with finely ground powdered jaggery. Adjust the milk quantity as needed since jaggery can be more moist.
To prevent breakage during frying, press the sesame-coated discs gently but firmly and slide them into medium-hot ghee. If the ghee is too hot, they may brown too quickly without cooking through; if it's too cool, they may absorb excess ghee.

Expert Tips

Use high-quality ghee for frying to enhance the flavor and aroma of the Anarsa.
Experiment with different types of sesame seeds, such as black or white, for a varied visual appeal and subtle flavor differences.
If you don't have time for the full three-day rice soaking, a shorter soak of 12-24 hours will still yield good results, though the texture may be slightly different.

Storage Instructions

Store cooled Anarsa in an airtight container, separating layers with parchment paper to prevent sticking.
They keep well for up to a week, and the flavor improves after a day as the texture mellows.