Markets across Dehradun are currently witnessing a massive craze for a unique traditional sweet that is capturing widespread attention. Resembling a miniature version of ghevar in its appearance, this delightful treat is drawing crowds, though many people remain unfamiliar with its proper name.
Known as anarsa, this traditional delicacy stands out from mainstream sweets that are typically crafted from refined flour. Instead, anarsa is made entirely using rice flour, making it distinct both in terms of taste and preparation.
The traditional method of making this sweet is quite fascinating. Raw rice is first thoroughly washed in water and dried, after which it is finely ground either at a local mill or right at home. A syrup made from jaggery or sugar is then prepared and mixed into the flour to cook it.
For those looking to recreate this treat at home, there is no need for exotic or expensive ingredients. It relies entirely on simple, readily available items that are commonly stocked in almost every Indian kitchen.
Dehradun-based confectioner Arun Kumar Agarwal explained that the ingredient list requires one cup of rice flour, half a cup of powdered sugar, two to three spoons of ghee, half a cup of milk, some white sesame seeds, and oil or ghee for frying. Using freshly ground rice flour at home rather than store-bought variants enhances its flavor even further.
To begin preparation, the rice flour, powdered sugar, milk, and a little ghee are combined in a vessel and kneaded into a soft dough. This dough is then covered with a cotton cloth and left aside for a brief period to settle.
Once the dough has set, small balls are shaped from it. Oil or ghee is heated in a pan, and these pieces are fried over medium heat until they achieve a beautiful golden-brown hue.
The fried morsels are then thoroughly rolled in white sesame seeds. The resulting fresh anarsa is wonderfully crunchy on the outside while remaining sweet and delectable on the inside, captivating the palates of residents across Dehradun.
