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Anarse (Indian Rice Biscuit)

 Published 2022-Nov-14   Updated 2022-Nov-14

- Submitted by Trupti

(Anarsa, Anarase, Aanarse, Hilsa, Maharastrian Biscuit)

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Anarse or hilsa is a sweet snack from Maharashtra. It is made during Diwali and other special occasions too. It is made with a dough of rice, jaggery, kas kas and ghee.

Recipe For Anarse


  • Raw Rice – 1 cup
  • Jaggery – ½ cup
  • Ghee - 1 tsp
  • Kas kas (Poppy Seeds) – ¼ cup
  • Ripe Banana – 1
  • Ghee/ Oil – for frying


  1. Rinse and soak 1 vati (cup) aged raw rice for 3 days. Make sure to change the water everyday.
  2. On the fourth day rinse out the water completely and dry on a clean cotton cloth under the fan (not in sun).
  3. When the rice is almost dry but still slightly dump, make peethi (powder) in a mixie jar.
  4. Pass it through a thin sieve or a cloth (if very very thin sieve is not available). Repeat the process of powdering the coarse rice again in mixie jar till completely fine rice powder is formed.
  5. Scrape the jaggery. Mix rice powder, scraped jaggery and 1 small spoon home made ghee.
  6. Mix to make a dough and store in air tight container for 10-15 days. 
  7. Each day just remove the dough, mix properly and again store back. This undi can be stored for 6 months aaramse in air tight container. Only use dry hands for kneading.
  8. The day just before you want to make anarse, add a small piece of very ripe banana, it gives nice taste. 
  9. Heat ghee/ oil in a small pan or kadai. Sprinkle kas kas in a plate.
  10. Take a big marble size dough and very slightly tap with finger to make small puri size. Press it on the kas kas.
  11. Add it gently to the hot ghee/ oil and fry on low flame. While frying kas kas side should be up. Also anarse should not be flipped. 
  12. When you put small size dough, after frying it enlarges and gets nice jali (holes formed due to air bubbles).
  13. Be very careful while frying as the Anarse is very soft when they are in frying kadai/pan. Carefully remove and allow to strain all ghee from Anarse.


  • As anarse gets cold, it becomes crunchy.
  • Always fry 1 anarse at time and on low flame compulsorily. As it contains jaggery chances of getting it burnt is more.

More Diwali Snack Recipes

Karanji Karanji Sweet Diamond CutsSweet Diamond Cuts Motichoor Ladoo (without Boondi) Motichoor Ladoo (without Boondi) Bombay HalwaBombay Halwa
See more ⟩⟩

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 Published by on and last updated on 2022-11-14.