Mawa Anarsa Goli is my Bihari style anarsa recipe. I make it round, like small golis, not the flat discs you often see.
It uses soaked rice, sugar syrup, and mawa instead of a long fermented dough. Most anarsa recipes need days of waiting, but this one does not.
Each one is crisp outside and soft inside. A coat of sesame seeds gives it a nutty crunch.
This is the anarsa I grew up eating during Sawan, Teej, and Diwali.
(step-by-step-recipe-video)
What is Mawa Anarsa Goli?
Anarsa is a traditional Indian sweet made from rice, a sweetener, and a seed coating. Most versions use jaggery or sugar, and poppy seeds or sesame seeds.
Mawa Anarsa Goli is the Bihari version my family makes. We shape it into small round balls and add mawa, also called khoya.
It is different from the more common Maharashtrian anarsa. That version is flat, uses poppy seeds, and needs several days of fermentation.
My version skips the fermentation completely. I use a quick sugar syrup instead, so it comes together in one day.
Regional Variations of Anarsa Across India
Anarsa is one of those sweets that changes shape and flavour depending on which kitchen it comes from. Here are a few versions I have come across, along with the one I grew up with.
Bihari Anarsa (Mawa Anarsa Goli): This is my family’s version, made round and ball shaped instead of flat. We use mawa for softness and coat the golis in sesame seeds, and we skip the fermented dough completely.
Maharashtrian Anarsa: This is the version most people picture when they hear the word anarsa. It is shaped into a flat disc and rolled in poppy seeds.
The dough is made from rice and jaggery. It needs four to five days of fermentation before frying, a slow process one food writer calls a fine art.
Tamil Nadu’s Adhirasam: In South India, a very close cousin of anarsa is called adhirasam. It also uses rice and jaggery. Like the Maharashtrian version, it is shaped into a flat disc and deep fried until dark and glossy.
Nepal’s Version: Anarsa is also made across the border in Nepal, where it holds a similar place at festival time. The core idea stays the same: rice, a sweetener, and deep frying. The exact method changes from home to home.
That is what I love about anarsa. Every home is different, every place is different, and so it gets made a little differently everywhere.
The information shared here is based on my own research across food blogs, recipe sites, and publicly available sources. If you are from any of these regions and something reads differently from what you know, I would love to hear from you in the comments.
Preparation Tips for How to Make Anarsa the Right Way
I have made this anarsa recipe enough times now to know exactly where it can go wrong. Here is what I tell anyone trying it for the first time.
Use short grain fragrant rice, like Gobindo Bhog or Jeera Samba. Basmati rice will not give you the right texture, so please skip it here. But you can use basmati broken rice. The one I have used today and that also works fine.
Do not fully dry the soaked rice before grinding. It should feel dry on the outside but still a little moist inside. Otherwise the dough will not come together well.
Grind the rice to a texture between sooji and rice flour. It should not be as fine as flour or as coarse as semolina. This in-between texture is what gives the golis their light, slightly grainy bite. Bjut if you want you can make fine powder also.
Cook your sugar syrup only to one string consistency, no further. If you cook it too long, the syrup turns hard and your dough will crack instead of binding.
Always keep the dough covered while it rests. I once left mine uncovered by mistake and it turned hard and dry within minutes.
If your dough does dry out, do not panic and do not throw it away. Add a spoon or two of melted ghee and knead it back to life. If it is still dry, add a little milk.
Why This Recipe Works
This Mawa Anarsa Goli recipe skips the days of fermentation that traditional anarsa needs. You can make it in one afternoon. That alone makes it a good starting point if you have never made anarsa before.
The sugar syrup does the same binding job that fermentation usually does. It holds the ground rice together without any waiting, so there is less that can go wrong.
Mawa adds richness and softness to the inside of each goli. Without it, the golis can turn out drier and less flavourful.
The small ball shape means the golis fry evenly and cook through fast. Flat discs can stay raw in the centre if you are not careful, but golis rarely have that problem.
The Time My Anarsa Dough Went Hard, and What I Learned
Anarsa is not something I make every week. It comes out during Sawan, Teej, and always at Diwali, when the kitchen smells of ghee and jaggery.
I learned this recipe the way most Bihari women learn their festival sweets, by watching and helping. Slowly, I was trusted to make it myself, even though the rice, the syrup, and the shaping all take practice.
The last time I made this batch, I mixed the rice into the hot syrup and got distracted. I forgot to keep it covered while it cooled, and it went hard and dry.
For a second, I thought I had ruined the rice and the syrup. But I did not panic, and I added two tablespoons of ghee to soften it.
I worked the ghee in until the dough softened again, then added the mawa and kneaded it in. Then I rolled the golis, coated them in sesame seeds, and fried them like normal.
They turned out amazing, maybe even better than usual. It reminded me that in the kitchen, a mistake is not always the end of the story.
What to Serve with This Anarse Recipe
Mawa Anarsa Goli is sweet and rich, so it pairs best with something simple. A hot cup of chai is my first choice, always.
During festivals, we serve it alongside other Bihari sweets like thekua and til ke laddu on the same plate. It also works well as a small gift box for neighbours and family during Diwali or Teej.
How to Store Bihari Anarsa Golis So They Stay Crisp
Once the golis have cooled completely, store them in an airtight container at room temperature. They stay good for three to four days this way.
For longer storage, keep them in the fridge for up to a week. Let them come back to room temperature before you eat them, since they taste best that way.
Do not store them while they are still warm, since trapped steam will make them soft. A little softness after a few days is normal, and does not mean they have gone bad.
Pro Tips for Perfect Bihari Anarsa Recipe
Soak the rice for minimum three hours.
Spread the rice under a fan, not in direct sun. A fan dries it evenly without drying it out too fast.
Stir the rice flour into the hot syrup slowly, a little at a time. Adding it all at once is the fastest way to end up with lumps.
Let the rice and syrup mixture cool to warm, not hot, before adding the mawa. Hot syrup can melt the mawa instead of blending into the dough.
Crumble the mawa well before adding it in. Large chunks will not mix in evenly and can leave soft spots in your golis.
Roll the golis to the size of a small marble for the most even frying. Bigger golis take longer to cook through and can burn outside first.
Wet your hand slightly before pressing sesame seeds onto the golis. This helps the seeds stick without needing extra oil or ghee.
Fry only on medium heat, never high. High heat browns the outside before the inside is fully cooked.
Turn the golis gently with a spoon, not too often. Turning them too fast or too roughly is the main reason they crack apart in the oil.
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Basic Ingredients for This Bihari Anarsa Recipe with Rice Flour
Short-Grain Fragrant Rice: This is the base of the whole recipe, and the variety matters more than people expect. I use Gobindo Bhog or Jeera Samba because their natural fragrance carries into the final golis. I have also tried making it with broken basmati rice, and that also worked just fine.
Sugar: Sugar is cooked into a syrup that binds the ground rice into dough. It also replaces the days of fermentation that traditional anarsa recipes need. You can swap in jaggery if you prefer a more traditional, earthy sweetness.
Mawa (Khoya): Mawa is dried, thickened milk, and it is what makes these golis soft on the inside. It adds richness that plain rice and sugar cannot give on their own. Fresh mawa works best, and it should be soft enough to crumble easily with your fingers.
White Sesame Seeds: Sesame seeds coat the outside of each goli and turn golden and nutty once fried. This is the classic Bihari coating, different from the poppy seeds used in Maharashtra. Press them on firmly so they do not fall off much during frying.
Ghee or Oil: You need enough ghee or oil for deep frying. Keep a little extra ghee ready in case your dough dries out while resting. Ghee gives a richer flavour, while oil is a lighter, more neutral option. Either one works, so use whichever you keep on hand.
How to Make Anarsa Recipe (Mawa Anarsa Goli), Step by Step
Here is exactly how I make this anarsa recipe at home, from soaking the rice to frying the last goli. You can find the full printable version in the recipe card below.
Preparing the Rice
Wash the rice well, then soak it in water for three hours. Drain out all the water once the soaking time is done.
Spread the rice on a clean cotton cloth and let it dry under a fan for about thirty minutes. It should feel dry on the outside but still hold a little moisture inside.
Grind the rice into a slightly coarse powder, finer than sooji but coarser than regular rice flour. This texture is what gives the golis their light bite once fried.
Making the Dough
In a heavy bottomed kadai, mix one cup of water with one cup of sugar. Cook this over medium heat until it reaches one string consistency.
Lower the heat and slowly add the ground rice, stirring the whole time so no lumps form. Cook this together for one to two minutes, then turn off the heat.
Let the mixture cool until it is just warm to the touch. Add the crumbled mawa and knead everything together until you get a smooth, soft dough.
Shaping the Golis
Take small portions of the dough and roll them into smooth, marble sized balls. Wet one side of each ball lightly with water before coating it in sesame seeds.
You can coat just one side for a lighter crunch, or cover the whole ball for extra flavour. Keep the shaped golis aside while the oil heats up.
Frying the Golis
Heat oil or ghee in a pan over medium heat. Once it is medium hot, gently slide in a few golis at a time, without crowding the pan.
Turn them slowly and patiently as they fry. Fry until they turn an even golden brown. Lift them out with a slotted spoon and drain on a paper towel.
Let the golis cool completely before you store or serve them. Small cracks on the surface are normal, and actually mean the outside has turned properly crisp.
Mawa Anarsa Goli (Bihari Style Anarsa)
Equipment
Ingredients
- 1½ cups short-grain fragrant rice such as Gobindo Bhog or Jeera Samba, soaked for 3 hours
- 1 cup water
- 1 cup sugar
- 50 g mawa khoya, crumbled
- White sesame seeds as needed
- Oil or ghee for deep frying
Instructions
- Wash the rice thoroughly and soak it in water for 3 hours. Drain all the excess water.
- Spread the soaked rice on a clean cotton cloth and let it dry under a fan for about 30 minutes. It should feel dry on the outside but still hold a little moisture inside.
- Grind the rice into a slightly coarse powder, finer than sooji but coarser than regular rice flour.
- In a heavy-bottomed kadai, combine the water and sugar. Cook until the syrup reaches one-string (ek taar) consistency.
- Reduce the heat and gradually add the ground rice, stirring continuously so no lumps form. Cook for 1 to 2 minutes, then switch off the heat.
- Let the mixture cool until warm. Add the crumbled mawa and knead well until you get a smooth dough.
- Take small portions of the dough and roll them into smooth, marble-sized balls.
- Lightly wet one side of each ball with a little water and coat it with white sesame seeds. You can coat one side or the entire ball, depending on preference.
- Heat oil or ghee over medium heat. Once medium hot, gently slide in a few golis at a time.
- Turn them slowly and patiently while frying. Fry until evenly golden brown.
- Remove with a slotted spoon and drain on a paper towel. Allow to cool completely before serving.
Notes
Nutrition
Frequently Asked Questions About Anarsha Recipe:
What is anarsa made of?
Anarsa is made from rice, a sweetener, and a seed coating. Most recipes use jaggery or sugar, with poppy seeds or sesame seeds on top. My Bihari version also adds mawa for extra softness.
What is anarse recipe, and how is it different from anarsa?
Anarse is simply another common spelling of anarsa, not a different sweet. Both names point to the same rice based fried sweet, though the exact recipe changes from region to region.
Can I make this anarsa recipe with jaggery instead of sugar?
Yes, you can swap the sugar for an equal amount of grated jaggery. It gives the golis a deeper, more traditional flavour. The syrup stage needs a little more attention, since jaggery burns faster than sugar.
Why did my anarsa dough turn hard?
This usually happens when the dough is left uncovered while it rests, and the air dries it out quickly. If this happens to you, do not worry. Add a spoon or two of melted ghee and knead it back into a soft dough before shaping.
Why does anarsa crack while frying, and is that bad?
Small cracks on the surface while frying are completely normal and are actually a good sign. They mean the outside has turned crisp while the inside stays soft, which is exactly what you want.
Can I use basmati rice for anarsa?
I would not recommend it. Basmati rice does not grind or bind the same way as short grain fragrant rice like Gobindo Bhog. The texture of your golis will suffer without it. But you can try using broken basmati rice.
Is anarsa healthy?
Anarsa is a deep fried festival sweet, made with rice, sugar or jaggery, and ghee or oil. Like most Indian sweets, it is best enjoyed occasionally and in small portions rather than as an everyday food.
Can I skip the mawa in this recipe?
You can, but the golis will turn out slightly less soft on the inside. If you skip it, add a little extra ghee to the dough to help make up for the lost richness.
How long can I store mawa anarsa goli?
Store them in an airtight container at room temperature for three to four days. For longer storage, keep them in the fridge for up to a week. Let them warm up to room temperature before eating.
Can I use poppy seeds instead of sesame seeds?
Yes, poppy seeds are actually the more common coating in other regions, especially Maharashtra. Sesame seeds are the coating my Bihari family uses, but either one works well with this dough.
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