As festivals approach, markets come alive with vibrant displays of sweets and traditional treats. In Bahraich, the demand for a specific traditional sweet witnesses a significant surge during this period. This iconic delicacy is Anarsa, which is primarily crafted using a combination of rice and sugar.
Traditional Artisans and Wide Reach
Within Bahraich city, several traditional artisans continue to prepare Anarsa using age-old, authentic methods. With festivities drawing closer, local confectioners immerse themselves fully in the preparation process. The demand for this sweet is not restricted to Bahraich alone, as it is supplied regularly to neighboring districts and distant regions. Despite an influx of modern and contemporary sweets, the Anarsa of Bahraich has successfully maintained its unique identity and loyal consumer base.
Pricing and Enduring Appeal
Local artisan Akash, who has been making and selling Anarsa in the city for many years, states that the price for Anarsa has been set at 250 rupees per kilogram this season. According to him, people continue to adore the sweet in large numbers due to its authentic traditional taste and uncompromising quality, keeping its timeless charm alive.
Essential Ingredients and Initial Prep
Making Anarsa primarily requires raw rice, sesame seeds, sugar, ghee, and cooking oil. The process begins by thoroughly washing the rice and soaking it in water for a few hours. Afterward, the water is drained completely, and the rice is strained well to remove any excess moisture. The dried rice is then coarsely ground into a flour. To enhance the flavor and aroma of the Anarsa, sesame seeds are incorporated, which are best lightly roasted beforehand. Care must be taken not to roast the sesame seeds on a high flame, as it can ruin their natural taste and fragrance.
Preparing the Sugar Syrup and Shaping
In the next step, a bowl of sugar and a bowl of water are heated in a vessel to prepare a sugar syrup. The syrup is boiled until it reaches a single-thread consistency. Subsequently, the coarsely ground rice flour is added to the syrup and mixed thoroughly. To impart softness and richness to the mixture, about a spoon of ghee is added and blended well. The prepared mixture is allowed to cool for a while. Once the mixture reaches a manageable consistency, small peda-like shapes are formed manually.
Finally, cooking oil is heated in a deep pan or kadhai. Instead of making the oil excessively hot, it is maintained at a medium temperature. The shaped pieces of Anarsa are then carefully dropped into the pan one by one and fried over a medium flame. After frying for a short duration until the outer layer turns golden brown and the inside is cooked to perfection, the Anarsa is removed from the oil.
