Deep-fried rice and jaggery cakes with sesame seeds — a crunchy, sweet fried preparation traditionally made for the Chhath Puja and harvest festivals of Jharkhand.
Ingredients
1 cup raw rice — soaked for 4 hours and drained, then dried for 30 minutes
1/2 cup jaggery — grated or powdered
2 tbsp white sesame seeds
1/4 tsp cardamom powder
Water — very little, just enough to bind
Oil for deep frying
Method
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.
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.
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.
Rest: Cover and rest the dough for 10 minutes.
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.
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.
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.
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.
Drain: Remove with a slotted spoon and drain on paper towels.
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.