Anarsa
Rice flour and jaggery sweet fried with poppy seeds, eaten at Diwali
Anarsa is a sweet made from rice flour, jaggery, poppy seeds and ghee, popular in parts of India and Nepal. It is especially linked to the Hindu festival of Diwali (Tihar) in Bihar, Maharashtra, and Nepal, and is also made for other special occasions. The sweet is shaped into disks or balls, coated with poppy seeds, and fried in ghee.
- Made from rice flour, jaggery, poppy seeds and ghee
- Especially popular during Diwali and Tihar festivals
- Found in Bihar, Maharashtra, and Nepal
- Bihari version is round, Maharashtrian is flatter
- Name comes from Sanskrit for 'eternal' or 'without corruption'
What is Anarsa?
Anarsa is a sweet biscuit or cake made from rice flour and jaggery, rolled in poppy seeds, and fried in ghee. The dough is shaped into small disks or balls, with a coating of white poppy seeds on the outside. The result is a crisp, golden treat with a nutty aroma from the poppy seeds and a rich sweetness from the jaggery. The texture can be slightly chewy inside, with a crunchy exterior. It is a traditional sweet, especially during festivals.
Where does Anarsa come from?
Anarsa is found in the Indian states of Bihar and Maharashtra, as well as in Nepal, particularly in Gaya and Madhesh Province. Its name comes from the Sanskrit word 'Anarasha', meaning 'without corruption' or 'eternal', which also suggests purity and timelessness. The sweet has long been part of Hindu festival traditions, especially Diwali and Tihar, and is seen as a symbol of prosperity and cultural heritage in northern and western India.
How is Anarsa made?
To make Anarsa, rice is soaked in water for several days, with the water changed often. The soaked rice is then dried and ground into a fine flour. This flour is mixed with jaggery to form a dough, which is then shaped into disks or balls. The dough pieces are rolled in white poppy seeds before being fried in ghee, with the poppy-coated side going into the hot fat first. Some versions, especially in Bihar, add banana to the dough. The Maharashtra style is flatter, while the Bihari version is rounder.
How and when is Anarsa eaten?
Anarsa is most often eaten during Diwali (Tihar in Nepal), but it is also made for other special occasions and sometimes enjoyed as a snack with tea. It is usually served on a plate as part of a festive spread, along with other sweets. The sweet is vegetarian and suitable for those who do not eat eggs or meat. Its preparation and sharing are part of family and community celebrations, especially among Hindu households.
Kinds of Anarsa
There are regional differences in Anarsa's shape and ingredients. In Bihar, the sweet is typically round and ball-shaped, while in Maharashtra it is flatter. Some recipes in Bihar include banana in the dough for a different texture. The basic ingredients remain rice flour, jaggery, poppy seeds, and ghee, but the proportions and method can vary by family and region.
What Anarsa means
Anarsa is closely tied to Hindu festival traditions, especially Diwali and Tihar, where it is prepared and shared as a symbol of prosperity and good fortune. In northern and western India, it is seen as a link to cultural heritage and is part of the festive sweets made at home. Its name, derived from Sanskrit, also carries meanings of purity and timelessness, reflecting its place in ritual and celebration.
When Anarsa is on the table
Questions people ask about Anarsa
What is Anarsa made of?
Anarsa is made from rice flour, jaggery (unrefined cane sugar), poppy seeds, and ghee (clarified butter). Some regional versions also include banana in the dough.
Where does Anarsa come from?
Anarsa is found in India, especially in Bihar and Maharashtra, and in Nepal. It is particularly associated with the city of Gaya in Bihar and the Madhesh Province in Nepal.
When is Anarsa usually eaten?
Anarsa is most commonly prepared and eaten during the Hindu festival of Diwali (Tihar in Nepal), but it is also made for other special occasions and sometimes enjoyed as a snack.
How is Anarsa made?
Rice is soaked, dried, and ground into flour, then mixed with jaggery to form a dough. The dough is shaped, rolled in poppy seeds, and fried in ghee. Some versions add banana to the dough.
Are there different types of Anarsa?
Yes, in Bihar the sweet is usually round and ball-shaped, while in Maharashtra it is flatter. Some recipes use banana in the dough, especially in Bihar.
Good reading and sources
The facts on this page come from the Wikipedia article "Anarsa", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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