Bihari Anarsa With Khoya Stuffing
A classic Bihari festive sweet featuring a crisp, sesame-crusted rice flour exterior hiding a rich, sweetened khoya center. These decadent, traditional treats are uniquely textured and melt in your mouth.
750min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Wash and soak the raw rice in water for 3 days, changing the water twice daily.
2
Drain the rice completely on a clean cloth for 30 minutes until it is damp, not wet.
3
Grind the damp rice into a fine powder and sieve it.
4
Mix the rice powder with powdered sugar and ghee, then store it in an airtight container overnight to let the sugar melt into the flour.
5
In a pan, sauté the khoya with a little sugar and cardamom powder until dry, then divide into small balls for stuffing.
6
Take small portions of the rice dough, flatten them, place a khoya ball in the center, and seal it into a disc.
7
Coat the shaped anarsa generously with white sesame seeds on one side.
8
Heat ghee in a kadhai on medium-low flame, gently slide the anarsa with the sesame side facing down, and fry until golden and crisp.
Ingredients
2 cups raw rice
1 cup powdered sugar
1/2 cup khoya (mava)
2 tablespoons ghee
1/2 cup white sesame seeds
Ghee for deep frying
A pinch of green cardamom powder
*This AI-generated recipe may contain inaccuracies.