When it comes to the culinary treasures of India, the northern state of Uttaranchal has long been a treasure trove of delights. From the hearty dishes of Garhwal to the spicy curries of Kumaon, the food of this region is as diverse as it is delicious. And one of the most unique delicacies that Uttaranchal has to offer is Arsa, a sweet and crispy treat that has been enjoyed by locals for generations.
Over the years, Arsa has become a beloved part of Uttarakhand's culinary heritage. In the Garhwal region of Uttarakhand, there is a unique tradition of giving kaleu (sweets) on the special occasions of marriage-marriage (Byo-Barat). The dish is particularly popular during festive occasions when families come together to share in its sweet, crunchy goodness.
But Arsa is more than just a tasty snack. For the people of the region, it is a symbol of tradition and heritage, a reminder of a time when life was simpler and food was made with love and care. And while modern technology has made it easier to produce Arsa on a larger scale, many families still prefer to make it the old-fashioned way, using traditional methods and ingredients.
Whether you're enjoying it at a local market or savouring it in the comfort of a family home, this sweet and crispy treat is sure to leave a lasting impression. It may be a small part of Uttaranchal's culinary heritage, but its delicious taste and rich history make it a true treasure of the region.
Video Credits: Indian Kitchen 4 U
Ingredients:
- 2 cups rice
- 1 cup can sugar
- Ghee (optional)
- Mustard Oil for deep frying
Method:
- Soak the rice for 4 hours, drain and dry it and then grind it into a fine powder.
- In a mixing bowl, combine the rice flour, jaggery, and add a small amount of ghee if it’s too dense. Mix well until the ingredients are fully combined.
- Gradually add water to the mixture while kneading it with your hands. The dough should be firm and pliable, but not too sticky.
- Once the dough is ready, divide it into small, evenly-sized balls.
- Heat oil in a deep frying pan over medium-high heat.
- When the oil is hot, drop the dough balls into the oil and fry them until they turn golden brown on all sides.
- Remove the Arsa from the oil using a slotted spoon and transfer them to a plate lined with paper towels to absorb any excess oil.
- Allow the Arsa to cool and then serve.