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Goa · Snack

Goan Anarsa (Rice-Jaggery Sweet)

Traditional 4. Goan Anarsa recipe

🧺 Ingredients

• Flattened rice (poha/aval) — 300g
• Jaggery (gur) — 300g, grated fine
• Ghee — 4 tbsp
• Coconut, freshly shredded — 100g
• Sesame seeds (til) — 2 tbsp
• Cashew pieces — 40g, chopped fine
• Poppy seeds (khus khus) — 1.5 tbsp
• Nutmeg powder — 0.25 tsp
• Cardamom powder — 0.5 tsp
• Salt — pinch
• Oil for deep frying — 800ml

👩‍🍳 How to make Goan Anarsa

1. Soak flattened rice in water for 4 hours (texture becomes soft and pliable)
2. Drain thoroughly (rice should not be wet, just soft)
3. Heat 2 tbsp ghee in pan over low heat
4. Add drained rice, stir constantly 5-8 min until moisture evaporates and rice becomes slightly crispy (watch: rice should not brown, just dry)
5. Transfer to bowl
6. Heat remaining 2 tbsp ghee in same pan
7. Add jaggery, stir constantly until it melts (2-3 min)
8. Pour melted jaggery over rice, mix well (1-2 min)
9. Add coconut, sesame seeds, cashew pieces, poppy seeds, nutmeg powder, cardamom powder, salt
10. Mix thoroughly, let cool for 5 min
11. Mixture should be stiff enough to hold shape but still soft
12. Take small portion (approximately 1 tbsp), roll between palms into ball
13. If mixture is too dry, add 0.5 tsp ghee; if too wet, add 1 tbsp more rice
14. Slightly flatten each ball into disc shape (1/4-inch thick)
15. Heat oil to 160-165°C (lower temperature than other fried snacks; test: wooden stick should have steady but slower bubbles)
16. Deep fry 3-4 pieces at a time, 2-3 min total until light golden brown
17. Do not fry at high temperature (jaggery will burn)
18. Remove with slotted spoon, drain on paper towel
19. Cool completely (becomes harder and crunchier)
20. Store in airtight container, lasts 5-7 days
21. ---

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