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उत्तराखंडी ई-पत्रिका

उत्तराखंडी ई-पत्रिका

Monday, February 2, 2009

ARSA ONE OF THE MOST PRESTIGIOUS SWEET OF UTTARAKHAND




ARSA ONE OF THE MOST PRESTIGIOUS SWEET OF UTTARAKHAND

Arsa is normally prepared and served as a sweet dish during the wedding occasions and also a basketful (Kandi) of Arsa is presented to brides in- laws house (Sasural) along with Jheenti ( a long and twisted bagful of grains, apprx 16 Nali) after she returns to her in - laws house (Sasural) from her mother house (Maika/Mait). Arsas are normally prepared at night by the villagers in which many people are involved. Ladies normally grind the rice in Mortar of thick stone (Okhali) and one or two specialists are engaged doing the rest of the job. This sweet is distributed to all villagers as gift from girls mothers house (maika/Mait) and also to VVIP relatives of the bride coming from far villages to attend the marriage of the girl. I personally tried following method of making Arsa with the help of my wife at my home, three - four times and finely succeeded to get best result. Also I distributed this amazing sweet in Kauthig at Thana and in Garhwal Darshan to few people and also presented a small Kandi to Chief Minister Shri Bhuwan chand Khanduri at Mumabi on his visit.

METHOD OF MAKING ARSA


INGREDIENTS QUANTITY

RICE RAW OR BOILED.1.1 KG

JAGGERY (GUD). 1 KG

REFINED OIL 1 LTR (PREFERABLY MUSTARD OIL)

CASHEWNUT/ SULTANA/RAISIN (OPTIONAL) - 200 GMS

METHOD: - Soak rice in sufficient water for about 6 hours. Drain and allow soaked rice to dry completely. Rice can be spread on flat surfaced utensil (Parat). Grind soaked rice in a mixture grinder (like sumeet mixie) little by little, till it becomes fine but slightly course in texture. Break lumps with your finger tips if any. Sieve this mixture with fine sieve to separate whole grains of rice if any. Keep a side todry.

2. Melt Jaggery ( Gud) in a thick bottom oval shaped pan ( Karai ) in medium fire, continuously steering with a wooden spoon till jaggery starts boiling and changes its colour to golden brown. Take a utensil (Katori) with half full of tape water. Pour a little heated jaggery syrup in to the water If jaggery syrup spreads in the water , it is understood that mixture is not ready. If jaggery syrup is easily taken out by your finger tips from water then it is to be treated as ready ( It is also known as PAAK in local language ).

3. Add ground rice little by little to the melted and boiled jaggery and keep on steering till it becomes soft dough (same like atta dough ).

4. Add finely chopped nuts/fruits and mix well. Keep a side for about 30 minutes.

5. Heat oil in a oval shaped thick bottom pan (another Karai ) on slow flames.

6. Make medium size balls of rice dough with the help of oil and flatten on your palm.

7. Deep fry till golden brown colour and properly cooked. Take out with the help of flat strainer spoon and press other side with a heavy flat spoon to squeeze out excess oil and
place on already spread- out news paper. Make sure that one Arsa should not overlap other hot Arsa to prevent from sticking.

8. Serve with Pure ghee when cold and also send a kandiful to your relatives.