Anarsa Mithai is a festive favorite, loved for its crispy edges and soft interior. While it’s delicious, making it at home can be tricky. Many home cooks struggle with texture, shape, and taste due to improper measurements or technique.
With Green Poshan’s natural ingredients and this detailed recipe, you’ll be able to make perfect Anarsa Mithai for any festival.
Ingredients (Exact Measurements for 20–25 Pieces)
| Ingredient | Quantity | Notes |
| Raw rice (medium/short-grain) | 2 cups (~400g) | Soak for 3 days; Green Poshan’s rice recommended |
| Jaggery | 1 ½ cups (~300g) | Use Green Poshan’s pure jaggery |
| Poppy seeds (khus khus) | ½ cup (~50g) | For coating |
| Cardamom powder | 1 tsp | Optional; Green Poshan’s natural cardamom |
| Ghee or mild-flavored oil | 2 cups (~500ml) | For frying |
Scaling Tip: For smaller batches, halve all ingredients. For larger batches, multiply proportionally.
Common Mistakes to Avoid While Making Anarsa Mithai
- Using Wrong Rice – Leads to hard or crumbly Anarsa. Use medium or short-grain rice.
- Improper Soaking – Soak rice 3 days, changing water daily. Too little or too long affects texture.
- Incorrect Jaggery Ratio – Too much makes sticky dough; too little makes it dry. Stick to the 1:1 ratio by weight.
- Skipping Dough Rest – Frying immediately results in hard Anarsa. Rest dough 1–2 days.
- Skipping Poppy Seed Coating – Poppy seeds provide aroma and crunch. Press discs evenly.
- Wrong Frying Temperature – Fry on medium-low heat. High heat burns the outside, low heat makes it soggy.
- Using Wrong Fat – Use ghee or mild oil for authentic taste.
- Incorrect Storage – Store cooled Anarsa in airtight container; lasts 10–12 days.
Step-by-Step Recipe with Measurements
Step 1: Prepare Rice Flour
- Soak 2 cups (400g) rice in water for 3 days, changing water daily.
- Drain and dry rice completely.
- Grind into fine rice flour (~1 ¾ cups).
Tip: Proper soaking and grinding ensure soft, melt-in-mouth texture.
Step 2: Prepare Jaggery Syrup
- In a pan, melt 1 ½ cups (300g) jaggery with 3–4 tbsp water.
- Stir until it forms a thick, sticky syrup.
- Cool slightly before mixing.
Tip: Pure jaggery from Green Poshan ensures smooth dough and natural sweetness.
Step 3: Make the Dough
- Mix rice flour and jaggery syrup to form a soft, pliable dough.
- Add 1 tsp cardamom powder for aroma (optional).
- Cover and rest in an airtight container for 1–2 days.
Mistake to Avoid: Frying immediately will create hard Anarsa.
Step 4: Shape the Anarsa
- Take small portions (~20g each) and roll into balls.
- Flatten gently into discs 0.5 cm thick.
- Press both sides into poppy seeds (~½ cup).
Tip: Uniform thickness ensures even frying.
Step 5: Frying Anarsa Mithai
- Heat 2 cups (500ml) ghee or mild oil on medium-low flame.
- Fry discs slowly until golden brown on both sides.
- Drain excess ghee/oil on paper towels.
Mistake to Avoid: Frying too fast burns exterior and leaves inside raw.
Step 6: Storage
- Cool completely before storing in an airtight container.
- Keep in a dry, room-temperature place.
- Fresh Anarsa lasts 10–12 days.
Tips for Perfect Anarsa Mithai
- Measure ingredients accurately; small variations affect texture.
- Always use high-quality ingredients from Green Poshan.
- Ensure even disc thickness for uniform frying.
- Let the dough rest properly for soft interior and rich flavor.
- Fry on medium-low heat, never rush.
Troubleshooting
- Hard Anarsa: Dough fried too soon or rice flour not soaked enough.
- Sticky Anarsa: Too much jaggery or high frying temperature.
- Uneven Shape: Flatten discs evenly and press poppy seeds carefully.
- Bland Taste: Use Green Poshan’s natural ingredients; avoid refined substitutes.
FAQs About Anarsa Mithai
Q1: Can I use sugar instead of jaggery?
A: Not recommended; jaggery provides binding and authentic taste.
Q2: Can I fry Anarsa in an air fryer?
A: Traditional ghee frying gives authentic flavor; an air fryer may change texture.
Q3: How many pieces does this recipe make?
A: Approx. 20–25 medium-sized Anarsa Mithai discs (~20g each).
Q4: Can I freeze Anarsa Mithai?
A: Freezing is not ideal; best stored in an airtight container at room temperature.
Making Anarsa Mithai at home is now easy with accurate measurements, step-by-step instructions, and high-quality ingredients from Green Poshan. Avoid common mistakes, follow the recipe precisely, and enjoy crispy, golden, and delicious Anarsa Mithai this festive season.
Celebrate Diwali or any special occasion with perfect homemade sweets that everyone will love!