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  • Duration: 25 minutes
  • Serves: 2 to 4 people
  • Spice Level: Zero

Authenticity Slice

Take good care to not dry the rice too much - it should be a bit damp while you grind it into a powder, so that the dough can be made pliant with the addition of jaggery. Also, use rice that is not sticky or glutinous, like the Sona Masuri variety.

Trivia Tadka

Anarsa is an authentic Maharashtrian sweet dish, especially made during the festive season. The main ingredients of Anarsa are rice and jaggery, and it is particularly popular among children.


  • Rice (3 cups)
  • White poppy seeds (khus khus) (1 tbsp)
  • Jaggery (gud), grated (3 cups)
  • Milk (½ cup)
  • Ghee (for frying)


  • Wash the rice 2 to 3 times and then soak it in water for 3 days. Keep changing the water every day. On the third day, spread out the rice evenly on a clean cloth sheet and leave it so for a few hours. 
  • Grind the rice to a fine powder. Sieve it to get a finer powder. 
  • In a bowl, mix the grated jaggery and the powdered rice. Add in a little milk to knead it into a dough. 
  • Make small, lemon-sized balls from the dough. Cover them with a moist clean cloth. Sprinkle some poppy seeds on it . 
  • Next, press each small, lemon-sized ball over the poppy seeds. Rotate and gently press the ball in your palms so that the poppy seeds get slightly embedded in the dough.
  • Heat ghee in a kadhai and fry the Anarsa in it. Fry on low to medium heat till they have become golden brown. 
  • Drain and keep aside to cool. 
  • Store in an airtight container after they have cooled down and become crisp. Serve whenever.

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