Traditional Anaras(Easy Kajjaya Recipe)
Anaras (also known as Kajjaya or Athirasa) is a traditional South Indian and Maharashtrian sweet prepared during major festivals like Navaratri, Dussehra, and Diwali. Made by combining soaked raw rice with a rich jaggery syrup, the dough is coated with poppy seeds (khus khus) or sesame seeds and shallow-fried or deep-fried in ghee or oil until golden brown and crispy on the outside while soft and chewy on the inside.
Ingredients
- Raw Rice (Sona Masoori or Raw Dosa Rice): 1 cup
- Jaggery (Gud / Bella): ¾ cup (powdered or grated)
- Water: 2–3 tablespoons (for melting jaggery)
- Cardamom Powder (Elaichi): ½ teaspoon
- Ghee: 1 tablespoon (for dough soft consistency)
- Poppy Seeds (Khus Khus) or White Sesame Seeds: 2–3 tablespoons (for coating)
- Ghee or Cooking Oil: For deep frying
Instructions
- Soak and Dry the Rice
Wash 1 cup of raw rice thoroughly with water 2–3 times.Soak the rice in clean water for at least 24 hours (change the water once or twice).Drain the water completely using a colander and spread the rice on a clean cotton cloth in the shade for 20–30 minutes until moisture is absorbed (the rice should remain slightly damp).
- Grind and Sieve the Rice Flour
Grind the damp rice in a fine mixer jar into a smooth powder.Pass the ground rice flour through a fine sieve to remove coarse grains.Press the sieved damp flour firmly into a bowl to retain its moisture until needed.
- Prepare Jaggery Syrup (Paka)
In a pan, add ¾ cup of powdered jaggery and 2–3 tablespoons of water.Heat on medium flame until the jaggery melts completely. Strain it if necessary to remove impurities.Boil the jaggery syrup until it reaches a soft ball consistency (when dropped in a small bowl of water, you should be able to roll it into a soft, smooth ball).Stir in ½ teaspoon of cardamom powder and 1 tablespoon of ghee, then turn off the heat.
- Form the Anaras Dough
Gradually add the prepared moist rice flour into the warm jaggery syrup while continuously mixing to avoid lumps.Stir well until it comes together into a soft, smooth dough.Transfer to a bowl, cover, and let it rest for a few hours (or overnight) to allow the flavor and texture to develop.
- Shape and Coat Anaras
Pinch a small lemon-sized portion of dough and roll it into a smooth ball.Sprinkle poppy seeds (khus khus) or sesame seeds on a flat surface or plastic sheet/banana leaf.Gently press and flatten the ball over the poppy seeds into a medium-thick round disc (ensure one side is fully coated with poppy seeds).
- Fry the Anaras
Heat oil or ghee in a deep pan over low to medium heat.Carefully place the flattened Anaras into the oil with the poppy seed side facing upward.Do not flip the Anaras; continuously splash warm oil/ghee over the top side using a spoon until it puffs up and turns golden brown.Remove from oil and gently press between two flat strainers/spatulas to squeeze out excess oil.
- Step 7
Allow them to cool completely; they will become delightfully crispy on the outside. Store in an airtight container for up to 15 days.