Authentic Kumaoni Arsa with Desi Ghee
Crispy on the outside and wonderfully soft within, these traditional Kumaoni sweet rice fritters are deeply cherished during festive occasions. Made with naturally fermented soaked rice and rich jaggery, they offer a rustic and comforting taste of the mountains.
750min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Wash and soak the brown rice in enough water for 24 hours, changing the water once halfway through.
2
Drain the rice completely and spread it on a clean cotton cloth for about 30 minutes until it is damp but not wet.
3
Grind the damp rice into a fine powder using a mixer grinder and sift it.
4
In a thick-bottomed pan, dissolve the grated jaggery in water and heat until it reaches a single-thread consistency syrup.
5
Gradually add the rice flour and fennel seeds to the warm jaggery syrup, stirring continuously to avoid lumps, then cover and rest the dough overnight.
6
Heat pure ghee in a kadhai on medium heat.
7
Take small portions of the dough, flatten them gently on a greased plastic sheet or banana leaf into small round discs.
8
Slide the discs gently into the hot ghee and fry on medium-low heat until they turn golden brown and crisp.
9
Remove using a slotted spoon, drain excess ghee on paper towels, and serve warm or at room temperature.
Ingredients
2 cups brown rice
1 cup organic jaggery, grated
1/4 cup water
1 tbsp fennel seeds
Pure ghee for deep frying
A pinch of green cardamom powder
*This AI-generated recipe may contain inaccuracies.