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Anarsa is a traditional Indian sweet that embodies the rich confectionery heritage of the subcontinent. This beloved dessert is a family favorite at festivals, weddings, and celebrations.
Rinse 1.5 cups of rice thoroughly and soak it in water for 3 days, changing the water daily to avoid souring.
After soaking, drain and spread the rice on a clean towel. Allow it to dry for 1 hour, then grind to a fine powder using a blender or spice grinder.
In a mixing bowl, combine the ground rice flour and 1 cup grated jaggery. Add 0.5 tsp cardamom powder and knead to form a moist, slightly stiff dough. Cover and let it rest for at least 6 hours or overnight for best texture.
Divide the dough into 16 equal portions. Roll each into small balls; flatten slightly. Coat each ball with 0.5 cup poppy seeds, pressing gently so seeds stick to the surface.
Heat 6 tbsp ghee in a non-stick skillet over low-medium heat. Cook the Anarsa pieces, seed-side down, for 2–3 minutes until golden and crisp, then flip and cook the other side for 1–2 minutes. Maintain low heat to avoid burning and ensure even cooking.
