Anarsa
 | |
| Course | Dessert |
|---|---|
| Place of origin | India |
| Region or state | Maharashtra, Bihar |
| Main ingredients | Jaggery, rice, poppy seed, ghee |
Anarsa or Hilsa is an Indian rice-based biscuit. It is commonly associated with the Hindu festival of Diwali in Maharashtra and Bihar, along with other special occasions.[1][2][3] Its ingredients include jaggery (unrefined cane sugar), rice, poppy seed and ghee (clarified butter).
Preparation[]
Anarsas are made from soaked powdered rice, jaggery or sugar. To prepare anarsa, rice is soaked and the water is changed regularly for a few days. Then, the rice is drained, ground, and mixed with jaggery to create a dough. The dough is covered and left to mature for 4-5 days. The dough is then rolled in white poppy seeds, pressed into rounds, and fried until golden.[2] The disks are fried poppy-coated side first.[4]
In a variation from the standard recipe, a banana is added to the rice-flour base.[5] The Bihari variation of anarsa tends to be rounder and ball-shaped as opposed to the flatter one in Maharashtra.[6]
References[]
- ^ Prasad, Lalita; Prasad, Ramakant; Upadhyay, Vijay S (1979). Changing dietary patterns and habits : a socio-cultural study of Bihar (first ed.). Concept. p. 42. Retrieved 19 May 2016.
- ^ a b O'Brien, Charmaine (2013). The Penguin Food Guide to India. Penguin Books Limited. ISBN 9789351185758.
- ^ Pathak, Jyoti (2007). Taste of Nepal. Hippocrene Books. ISBN 9780781811217.
- ^ "Anarsa in India". India9.com. 23 October 2014. Retrieved 19 June 2015.
- ^ Vikas Khanna (1 December 2012). My Great Indian Cookbook. ISBN 9788184757989.
- ^ Vikas Khanna (1 December 2012). My Great Indian Cookbook. ISBN 9788184757989.
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- Indian desserts
- Bihari cuisine
- Maharashtrian cuisine
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