Jharkhand Arsa Rice Jaggery Cake Fried Festival Sweet

Method

1. 1

   Grind the rice: Soak 1 cup raw rice for 4 hours. Drain and spread on a cloth for 30 minutes to dry slightly — the rice should be moist but not dripping. Grind the moist rice in a blender to a coarse flour — not completely fine. The slight coarseness is what gives arsa its characteristic texture.

2. 2

   Combine with jaggery: In a bowl, mix the ground rice flour and 1/2 cup powdered jaggery together thoroughly. Add 2 tbsp sesame seeds and 1/4 tsp cardamom powder. Mix well.

3. 3

   Add water to bind: The mixture should hold together when pressed. If it is too dry to form a ball, add water just 1 tsp at a time and mix. The mixture should form a firm dough that holds its shape without being sticky or wet.

4. 4

   Rest: Cover and rest the dough for 10 minutes.

5. 5

   Shape the arsa: Divide the dough into 12 to 14 equal portions. Roll each into a ball then flatten between your palms into a round disc about 6 cm wide and 8 mm thick. Smooth the edges.

6. 6

   Heat oil: Pour oil into a deep pan to 8 cm depth. Heat to medium — test by dropping a small piece of dough. It should rise to the surface in 4 to 5 seconds and sizzle gently.

7. 7

   Fry gently: Fry 3 to 4 arsa at a time on medium-low heat. Do not crowd. Fry for 4 to 5 minutes on the first side without disturbing until the bottom is golden-brown.

8. 8

   Flip and finish: Flip carefully. Fry the second side for 3 to 4 minutes until golden. Total frying time is 8 to 10 minutes on medium-low heat. Low heat ensures the inside cooks through before the outside burns.

9. 9

   Drain: Remove with a slotted spoon and drain on paper towels.

10. 10

    Cool before eating: Arsa is very hot inside when just fried. Cool for 5 minutes. The outside should be crispy and the inside soft and slightly chewy with the sweetness of jaggery throughout.