By Aditi Saraswat
November 12, 2026
Anarsa is a traditional rice-based sweet that is often prepared for Chhath Puja along with theuka. This instant version cuts down the preparation time while maintaining its signature crisp exterior, with a light sweetness and a sesame-coated taste, making it a convenient addition to your Chhath Puja bhog.
1 cup rice flour ½ cup powdered jaggery 2 tbsp mashed banana 2 tbsp ghee 2 tbsp poppy seeds ¼ tsp cardamom powder Water, as required Ghee, for frying
In a bowl, mix rice flour, powdered jaggery, mashed banana and cardamom powder. Mix everything well to make a firm, flexible dough.
To this, add ghee and gently knead the dough again. If the mixture feels a bit dry, add a little water until the dough holds together without turning too sticky.
Divide the dough into small portions and then shape each of them into flat discs. Press one side gently into poppy seeds to get the classic finish.
In a heavy-bottomed pan, heat ghee over a low-medium flame. Fry the discs in small batches, and turn them carefully until both sides appear to be golden.
Remove the anarsa and drain excess ghee on a tissue paper. Let it cool down a bit and then store in an airtight jar to offer as bhog for Chhath puja.