Anarsa is a traditional Indian sweet, especially popular in Maharashtra and Bihar, often made during festivals like Diwali. It`s a delicate, crispy, and sweet treat made from rice flour, jaggery or sugar, and ghee. The process of making
Anarsa involves soaking rice, drying it, and then grinding it into fine flour, which is combined with jaggery to form a dough. This dough is flattened into small discs and fried until golden, often coated with poppy seeds for added crunch.
Anarsa`s unique texture—crispy on the outside and soft on the inside—makes it a cherished festive delight. Preparing it requires time, patience, and skill, as the dough consistency and frying technique are key to achieving its perfect taste and texture.
| Typical Values per 100 grams | ||
| Energy | 582 kcal | |
| Protein | 2.15 g | |
| Total Fats | 34.48 g | |
| Saturated Fats | 24.14 g | |
| Trans Fats | >0.1 g | |
| Total Carbohydrates | 65.85 g | |
| Sugar | 55.32 g | |
| Sodium | 0 mg | |
| Shelf | 30 days | |
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