Diwali 2025 will be celebrated from October 20 to October 22, filling homes with lights, joy, and the aroma of festive faral. Among the many traditional sweets recipes, the anarsa recipe is one that stands out for its rich flavour and heritage. This golden delight, made with rice flour, jaggery, and poppy seeds, is an integral part of festive platters.
Knowing how to make anarsa at home not only keeps the tradition alive but also adds a special charm to family gatherings. Whether you follow the classic version or prefer an instant anarsa recipe, this sweet remains a favourite across generations.
What is Anarsa?
Anarsa is a traditional festive sweet that holds deep cultural symbolism during Diwali. Its name means “that which does not spoil easily,” highlighting its long shelf life and importance in Diwali faral, where sweets are shared with family and friends.
The authentic anarsa recipe uses rice flour, jaggery, and ghee to create a delicacy that is crisp on the outside and soft inside. Coated with poppy seeds and fried to perfection, it delivers a rich, melt-in-the-mouth flavour.
While enjoyed across Maharashtra and Uttar Pradesh, Gaya in Bihar is especially famous for Anarsa. Perfecting anarsa pith is essential, as the right texture of rice flour defines its authentic festive taste.
How to Make Anarsa at Home
Anarsa Recipe Overview
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Prep Time: 3 days soaking + 8–10 hours resting
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Cook Time: 25 minutes
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Cuisine: Indian (Maharashtrian/Bihari festive sweet)
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Course: Dessert / Diwali Faral
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Servings: 15–18 anarsas
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Calories: Approx. 160–180 kcal per piece
Ingredients for Traditional Anarsa Recipe
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2 cups raw rice (soaked for 3 days, water changed daily)
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1½ cups grated jaggery (or powdered jaggery)
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2 tbsp milk (optional, for binding if the dough feels dry)
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¼ tsp cardamom powder (for fragrance and flavour)
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White poppy seeds (to coat the anarsa before frying)
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Ghee or refined oil (for deep frying)
Step-by-Step: How to Make Anarsa
Step 1: Prepare Rice Flour (Anarsa Pith)
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Drain the soaked rice completely after 3 days of soaking.
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Spread on a clean cloth for a few hours to partially dry, leaving slight moisture.
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Grind into a fine flour. This fresh, moist flour, called anarsa pith, is the base of the recipe.
Step 2: Make the Dough
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Mix the prepared rice flour and grated jaggery in a large bowl.
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Knead into a soft dough. If too dry, add 1–2 tbsp milk.
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Cover and rest for 8–10 hours or overnight to allow flavours to blend.
Step 3: Shape the Anarsa
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Take small lemon-sized portions of the dough.
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Flatten gently into discs.
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Coat one side with white poppy seeds for the signature look.
Step 4: Fry the Anarsa
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Heat ghee in a deep pan.
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Place the poppy-seed-coated side facing up in the hot ghee.
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Fry on medium heat until golden brown. Do not flip the discs to keep the coating intact.
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Remove carefully and drain on absorbent paper.
Instant Anarsa Recipe: Quick Version
If you are short on time but still want the taste of this festive delicacy, try this instant anarsa recipe:
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Use ready-made rice flour instead of soaking and grinding rice.
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Prepare a jaggery syrup by melting grated jaggery with a little water, then let it cool.
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Combine rice flour with the cooled syrup to form a smooth dough.
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Rest the dough for at least 1 hour (instead of overnight).
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Shape into small discs, coat one side with poppy seeds, and fry in ghee on medium heat until golden.
This anarsa recipe cuts down the preparation time while still giving you a sweet treat to enjoy as part of your Diwali faral.
Pro Tips: How to Make Anarsa Perfect Every Time
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Moist rice flour is key: Ensure the rice flour (anarsa pith) is slightly moist, not completely dry, for the right texture.
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Use good quality jaggery: Dark, rich jaggery gives better flavour and colour.
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Rest the dough: Allowing the dough to rest overnight helps it bind well and improves taste.
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Fry on medium heat: High heat can burn the jaggery, while low heat may make the anarsa greasy.
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Avoid flipping: Always keep the poppy seed–coated side facing up to maintain the signature look.
These tips ensure your anarsa recipe comes out perfectly crisp on the outside and soft inside every time.
Wipro Appliances for Festive Cooking
Wipro Appliances are ideal for both festive cooking and everyday use, blending traditional recipes with modern innovation. The Wipro Vesta Radiant Induction Cooktop 2200W, Black features 2200W high power for quick heating, eight pre-set menus, precision temperature control, and a sleek crystal glass surface that makes cleaning effortless, which is ideal for frying anarsa, chaklis, or preparing sugar syrups.
The Wipro Elato 1000W Mixer Grinder (4 Jars, Black) is equipped with Deep Flow Technology for smoother grinding and a heavy-duty pure copper motor for durability and efficiency. Whether grinding soaked rice into anarsa pith or blending spices, these appliances ensure festive perfection and ease in daily cooking.
Conclusion
Diwali celebrations feel complete with sweets that carry tradition, and Anarsa remains a festive favourite. Made with rice flour, jaggery, and ghee, the anarsa recipe is simple yet timeless. Learning how to make anarsa at home adds authenticity to your faral.
For effortless festive cooking, explore smart, reliable Wipro Appliances that simplify kitchen chores every day.
FAQ
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What makes the traditional anarsa recipe special?
The unique use of moist rice flour, known as anarsa pith, combined with jaggery, gives anarsa its crisp crust and soft centre.
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Can I try an instant anarsa recipe?
Yes, you can prepare an instant anarsa recipe using ready-made rice flour and jaggery syrup, which cuts down the soaking and resting time.
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How to make anarsa pith correctly?
Soak raw rice for 3 days, changing water daily, then partially dry and grind into fine moist flour.
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How long does homemade anarsa last?
When stored in an airtight container, anarsa stays fresh for 10–12 days, making it perfect for Diwali faral sharing.
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Which Wipro appliance is best for preparing festive sweets like anarsa?
The Wipro Vesta Radiant Induction Cooktop is ideal, as its precision temperature control and 2200W power help maintain consistent heat for frying sweets evenly without burning jaggery.
