Anarsa or Hilsa - A sweet dish of Bihar Jharkhand.

Anarsa or Hilsa: Anarsa is a popular sweet dish or snack that originates from the Indian subcontinent, especially Bihar, and Jharkhand. It is typically prepared during festivals and special occasions like Diwali (the Festival of Lights). Anarsa has a unique flavor and texture, making it a favorite among many. Anarsa is enjoyed as it is or served with tea or milk. It can be stored in an airtight container for several days, although it is best consumed fresh for the optimal taste and texture.

While anarsa is traditionally prepared using rice, variations of the recipe exist, such as using wheat flour instead of rice flour. These variations may have slight differences in taste and texture but still retain the essence of the original anarsa.

Ingredients:

• 2 cups rice
• 1 cup powdered jaggery or sugar
• 2 tablespoons ghee (clarified butter)
• 1/4 cup milk or water (optional)
• Oil for deep frying
• Sesame seeds (optional, for garnish)

Recipes: 

1. Wash the rice thoroughly and soak it in water for about 4-6 hours or overnight.

2. After soaking, drain the water from the rice and spread it out on a clean cloth or paper towel to dry for a few hours. The rice should be completely dry before grinding.

3. Once the rice is dry, grind it into a fine powder using a mixer or a grinder. Make sure there are no lumps in the powder.

4. In a large mixing bowl, combine the rice powder, powdered jaggery or sugar, and ghee. Mix well until the ingredients are evenly distributed.

5. If the mixture feels dry and crumbly, add a little milk or water, a tablespoon at a time, and knead it into a smooth dough. The dough should be firm but pliable.

6. Cover the dough and let it rest for about 30 minutes to an hour. This allows the flavors to meld together.

7. Heat oil in a deep pan or kadai for frying. The oil should be moderately hot, around 350°F (175°C).

8. Meanwhile, take a small portion of the dough and shape it into a small disc or round. You can use a cookie cutter or shape it with your hands. If desired, you can press some sesame seeds on top of the shaped dough for garnish.

9. Carefully drop the shaped dough into the hot oil, ensuring not to overcrowd the pan. Fry the anarsa on medium heat until they turn golden brown and crispy on both sides.

10. Once done, remove the fried anarsa using a slotted spoon and drain the excess oil on a paper towel.

11. Repeat the process with the remaining dough, shaping and frying the anarsa in batches.

12. Allow the anarsa to cool completely before serving. You can store them in an airtight container for a few days.