Cooking ARSA:ONE OF THE MOST PRESTIGIOUS SWEETs OF UTTARAKHAND

By Khushal Singh Rawat (Mumbai)

Arsa is normally prepared and served as a sweet dish during the
wedding occasions and also a basketful (Kandi) of Arsa is presented to
bride’s in- laws house (Sasural) along with Jheenti ( a long and
twisted bagful of grains, apprx 16 Nali) after she returns to her in
- law’s house (Sasural) from her mother house (Maika/Mait). Arsa’s 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 specialist persons are engaged doing the rest
of the job.

This sweet is distributed to all villagers as gift from girl’s
mother’s 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 (MUSTARD OIL PREFERABLY)

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 to dry.

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 it’s colour to golden brown. Take a utensil
( Katori) with half full of tape water. Pour a little heated jaggery
in to the water . If cooked jaggery spreads in the water then it is
not ready for mixture. If cooked jaggery is easily taken out by your
finger tips from water then it is to be treated as it ready ( Pak is
ready ).

3. Add ground rice little by little to the melted and boiled jaggery
and keep on steering till it becomes a 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 ball 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 keep on already spread out news paper. Make sure that one Arsa should not overlap other hot Arsa.

8. Serve with Pure ghee when cold.

Please send your comments and forward to your relatives/friends.

khushal rawat @ rediffmail.com

Khushal Rawat@ gmail.com

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