Indian Sawan 2025 Recipes — Know How To Prepare Anarsa Ki Goli At Home
Anarsa Ki Goli, a sweet rice dish famous in Bihar, is a dessert that tastes slightly sweet with a crunchy outer crust and a soft, slightly chewy core.
Anarsa Ki Goli is an age-old sweet rice dish that has a special significance in Indian cuisine, especially in the states of Maharashtra and Bihar. This age-old dessert is synonymous with festive occasions, particularly Diwali and Sawan, and is admired for its distinctive method of preparation and cultural value.
Part of the generic family of traditional Indian sweets, Anarsa is distinguished by its rich flavour, soft texture, and deep symbolism. The sweet is prepared from simple yet healthy ingredients such as soaked rice, jaggery or sugar, poppy seeds, and ghee (clarified butter). The term "Anarsa" is said to have been named from the Sanskrit term 'Anarasha', which means 'pure', representing cleanness and eternal tradition.
Anarsa Ki Goli, especially famous in Bihar, particularly in the town of Gaya, is a slightly rounded and more ball-like form of Anarsa compared to the flat one consumed in Maharashtra. It tastes slightly sweet with a crunchy outer crust and a soft, slightly chewy core. The outer cover of poppy seeds gives an enjoyable nutty flavour, while frying in ghee intensifies its intense aroma and flavour.
Anarsa's texture is one of its best features; it is crunchy on the outside because of the poppy seed coating, and the inside is soft and moist, with a subtle hint of caramelised sugar and rice. This winning combination of texture and flavour has made Anarsa a party favourite in Indian homes.
Anarsa is prepared by soaking the normal rice for two days, and the water is changed periodically. Then the rice is dried partially and crushed into coarse powder. This powder is blended with sugar or jaggery and made into a dough. A little milk is added, if necessary, to bind the mixture. The dough is formed into small balls and fried in ghee, poppy side down, until crispy and golden.
The end product is a delightfully textured, golden-brown piece of candy that dissolves in the mouth with an explosion of taste indicative of India's rich gastronomic tradition. Prepared this delicious delicacy at home with these easy steps.
Ingredients
- 2 Cup Rice
- 200 Gram Sugar
- Milk
- Ghee (for frying)
- Poppy Seeds/Sesame
Cooking Instructions
Rinse 1 bowl of rice well and soak it in water. Wash and soak it 2 more times (with a change of water each time) to remove all starch.
Drain the water after the last soak and dry the rice on a cloth. Dry it under a fan for 10–12 minutes. The rice should be still slightly wet.
Once semi-dry, grind rice into a coarse powder (not too fine).
Take sugar, grind it into fine powder, and sieve. Add the rice flour and powdered sugar to a bowl, and mix well.
If the mixture is too dry, add milk until the mixture becomes pliable enough to be gently shaped into balls. Don't over-wet the mixture.
Roll the mixture into tiny ladoo-like balls and leave them at room temperature for a few hours to set.
Coat the rice balls with poppy seeds or sesame seeds for added taste.
Heat ghee in a pan on a medium flame. Fry the Anarsa from one side only until golden and crispy with a net-like texture.
Take out of oil, put on paper towel, and allow them to cool. Now, relish your crunchy and sweet Anarsa ki Goli!
Summary
Sawan 2025 Recipes — Know How To Prepare Anarsa Ki Goli At Home
Anarsa Ki Goli, a sweet rice dish famous in Bihar, is a dessert that tastes slightly sweet with a crunchy outer crust and a soft, slightly chewy core.
Ingredients
- 2 Cup Rice
- 200 Gram Sugar
- Milk
- Ghee (for frying)
- Poppy Seeds/Sesame
Main Procedure
Rinse 1 bowl of rice well and soak it in water. Wash and soak it 2 more times (with a change of water each time) to remove all starch.
Drain the water after the last soak and dry the rice on a cloth. Dry it under a fan for 10–12 minutes. The rice should be still slightly wet.
Once semi-dry, grind rice into a coarse powder (not too fine).
Take sugar, grind it into fine powder, and sieve. Add the rice flour and powdered sugar to a bowl, and mix well.
If the mixture is too dry, add milk until the mixture becomes pliable enough to be gently shaped into balls. Don't over-wet the mixture.
Roll the mixture into tiny ladoo-like balls and leave them at room temperature for a few hours to set.
Coat the rice balls with poppy seeds or sesame seeds for added taste.
Heat ghee in a pan on a medium flame. Fry the Anarsa from one side only until golden and crispy with a net-like texture.
Take out of oil, put on paper towel, and allow them to cool. Now, relish your crunchy and sweet Anarsa ki Goli!
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