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Cereals and bread from India
Anarsa is a fried festival sweet of rice flour and jaggery, coated with poppy seeds. The rice is soaked for about three days with the water changed daily, dried, ground and mixed with jaggery into a dough that rests for a day or two before frying. Whether it is truly fermented is unclear, and no microbial study of anarsa was found.
A short entry: the sources we found record only what is said here about Anarsa / anarase itself.
| Rice (Surti kolam)500 g | [madhura] |
| Jaggery250 g | [madhura] |
| Poppy seeds | Pressed onto one side of each disc[madhura][ojha2022] |
| Water | For soaking, and to knead a stiff dough[madhura] |
| Oil or ghee, for frying | The recipe site fries in oil; the Chhath ladoo recipe fries in ghee[madhura][s2] |
Total time across the recorded steps: 4.2 days – 5.3 days
What changes: Rice soaks for three days in water that is changed every day
Output: soft soaked rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Anarsa is a fried festival sweet of rice flour and jaggery, coated with poppy seeds. The rice is soaked for about three days with the water changed daily, dried, ground and mixed with jaggery into a dough that rests for a day or two before frying. Whether it is truly fermented is unclear, and no microbial study of anarsa was found. Made in 4 steps over 4.2 days – 5.3 days. The longest step, soak the rice, changing the water every day, takes 3 days (Madhura's Recipe).
| Main step | 3 daysReported[madhura][s2] | Soak the rice, changing the water every day |
|---|
Anarsa's only possible fermentation happens while the rice soaks and the dough rests. Sweets such as jalebi and sel roti, by contrast, are made from a batter that is deliberately left to ferment.
No safety limits specific to anarsa were found. Discard anarsa that darkens to black or grows mould in storage.
Every number is labelled with how it is known. How this atlas is made
Anarsa is made for Diwali in Maharashtra and for Chhath in Bihar, and Christians in parts of India make it at Christmas.
