About This Recipe
Make festival-perfect Anarsa biscuits at home—order aged rice, jaggery, poppy seeds and ghee with fast delivery from Sewapoint’s online grocery.
Ingredients
- 12 cups (≈300 g)Aged rice (parboiled or sona masuri)
Soaked, air-dried and ground for fermented flour
- 21 cup (≈200 g), gratedJaggery (chaku or gud)
Natural sweetener that binds and caramelises
- 3¼ cupPoppy seeds (white khas-khas)
Nutty outer crust for signature crunch
- 42 TbspGhee (for dough)
Adds richness and helps dough set
- 5½ tspCardamom powder
Fragrant spice enhancing aroma
- 62–3 Tbsp, as neededMilk (or water)
Moistens dough if too dry
- 7PinchBaking soda (optional)
Ensures lighter texture
- 8Enough for shallow-fryingGhee or oil (for frying)
Maintains even heat and flavour
Ingredients
- 12 cups (≈300 g)Aged rice (parboiled or sona masuri)
Soaked, air-dried and ground for fermented flour
- 21 cup (≈200 g), gratedJaggery (chaku or gud)
Natural sweetener that binds and caramelises
- 3¼ cupPoppy seeds (white khas-khas)
Nutty outer crust for signature crunch
- 42 TbspGhee (for dough)
Adds richness and helps dough set
- 5½ tspCardamom powder
Fragrant spice enhancing aroma
- 62–3 Tbsp, as neededMilk (or water)
Moistens dough if too dry
- 7PinchBaking soda (optional)
Ensures lighter texture
- 8Enough for shallow-fryingGhee or oil (for frying)
Maintains even heat and flavour
Instructions
- 1Rinse rice twice; soak in water 24 hours. Drain, spread on cloth and air-dry 30 minutes until surface moisture disappears but grains remain damp.
- 2Grind damp rice in batches to a fine powder. Sieve to remove coarse bits. Store flour in a covered bowl for 48 hours to mildly ferment.
- 3Heat grated jaggery with 2 Tbsp water until melted. Cool until lukewarm, then pour over fermented rice flour. Add 2 Tbsp ghee, cardamom and optional baking soda.
- 4Knead to a soft, pliable dough. If crumbly, sprinkle milk. Cover and rest 2 hours for flavours to meld.
- 5Divide dough into 20 balls. Flatten each into a 5 cm disc; press one side into poppy seeds to coat evenly.
- 6Heat 1 cm depth ghee in a pan to medium-low (≈150 °C). Slide discs seed-side down; fry slowly until edges brown. Flip and fry other side until golden.
- 7Drain on paper towels. Cool completely—Anarsa crisps further as it cools.
- 8Store in airtight tin up to 3 weeks. Serve with tea or gift during Tihar/Diwali.
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