Bihari Anarsa with Khoya Stuffing and Rabri
Crispy, sesame-crusted rice flour sweets filled with rich, sweetened milk solids, traditionally prepared for festive occasions. These deep-fried delicacies offer a delightful contrast of textures with a tender, aromatic core.
90min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Drain the soaked rice completely and spread it on a clean cloth for 30 minutes until moisture is absorbed but grains are still damp.
2
Grind the damp rice into a fine powder and immediately mix it with powdered jaggery to form a dough-like consistency, then rest it in an airtight container for 24 hours.
3
Mash the khoya with powdered sugar and cardamom powder to prepare the sweet filling, dividing it into small equal portions.
4
Take small lemon-sized portions of the rice-jaggery dough, flatten them, place a khoya ball in the center, and seal it carefully.
5
Press one side of the stuffed ball gently into white sesame seeds.
6
Heat ghee in a deep pan over medium-low heat and fry the anarsa sesame-side down first until golden brown and crispy.
7
Drain excess ghee on paper towels and serve warm or at room temperature.
Ingredients
2 cups raw rice, soaked for 3 days with daily water changes
1 cup powdered jaggery
100 grams khoya (mava)
2 tablespoons powdered sugar
0.5 teaspoon cardamom powder
0.5 cup white sesame seeds
Ghee for deep frying
*This AI-generated recipe may contain inaccuracies.