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Nepali

Anarsa

Anarsa is a festive Nepali sweet made from soaked rice flour, jaggery, ghee, and sesame, fried slowly until crisp-edged and tender inside. It is often prepared for Tihar and special family gatherings.

Anarsa — Nepali — ChefSnap
12 hrs 30 minsPrep
20 minsCook
6Serves
HardDifficulty
610 kcal per serving8g protein 92g carbs 24g fat
Watch it made — AnarsaWatch it madeMasala Kitchen · 8:46

Ingredients

Method

  1. Rinse the rice well, then soak it in plenty of water for 8 to 12 hours.
  2. Drain the rice and spread it on a clean cloth for 30 to 45 minutes, until the grains are no longer wet on the outside but still slightly moist inside.
  3. Grind the damp rice finely in a mill or spice grinder, then sift it to make a soft rice flour; regrind any coarse grains.
  4. Put the rice flour in a bowl and mix in the grated jaggery, cardamom powder, and salt.
  5. Rub in the ghee with your fingertips until the mixture feels sandy and slightly moist.
  6. Add warm milk 1 tablespoon at a time and knead into a soft, sticky dough that holds together without cracking.
  7. Cover the dough and rest it for at least 4 hours, or overnight, so the jaggery melts into the rice flour.
  8. Divide the dough into 6 small balls and keep them covered so they do not dry out.
  9. Spread sesame seeds on a plate, press each dough ball into the seeds, and flatten into a small thick disc about 6 cm wide, with sesame on one side.
  10. Heat mustard oil or ghee in a small deep pan over medium-low heat until a tiny piece of dough rises slowly with gentle bubbles.
  11. Slide in one or two anarsa at a time, sesame side up, and spoon hot oil over the top without flipping until puffed and deep golden brown.
  12. Lift out carefully with a slotted spoon and drain on paper or a metal rack.
  13. Cool for at least 10 minutes before serving, as anarsa firms up as it cools.

Common questions

Can I substitute regular rice for anadi rice in Anarsa?

Yes, but use the stickiest short-grain rice you can find. Basmati or long-grain rice won’t give the same texture. If using regular sticky rice, soak and dry it carefully so the flour stays fine and slightly moist.

How long does the dough need to rest before shaping?

Rest the dough at least 4 hours, but overnight is better. This gives the jaggery time to melt into the rice flour and helps the discs hold together without cracking during shaping and frying.

What are the most common mistakes when making Anarsa?

Grinding the rice too wet, adding too much milk, or frying on high heat are the biggest issues. The dough should be soft but not wet, and the oil should be medium-hot so the centers cook without burning.

How should I store Anarsa after frying?

Cool them completely, then store in an airtight container at room temperature for 3 to 5 days. Layer with parchment if needed. For longer storage, refrigerate, but bring to room temperature before serving for better texture.

What is the best way to serve Anarsa?

Serve at room temperature or slightly warm, after the jaggery flavor has settled. It pairs well with tea, milk, or as a festive sweet. The sesame-coated side should stay crisp, so avoid covering it while still hot.