How to make Stuffed Anarsa -

Anarsa stuffed with raw tuvar mixture.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Secret Recipe.

Main Ingredients : Anarsa Flour, Khoya

Cuisine : Maharashtrian

Course : Mithais

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Stuffed Anarsa

Stuffed Anarsa Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Stuffed Anarsa Recipe

  • Anarsa Flour 2 cups

  • Khoya coarsely ground 1 cup

  • Ghee 1 tablespo to deep fry

  • Khoya/mawa 2 tablespoons

  • Powdered sugar 1 tablespoon

  • Green cardamom powder 1/2 teaspoon

  • Nutmeg powder a pinch

  • Poppy seeds (khuskhus/posto) to sprinkle

  • Tinned cherries for garnish


Step 1

To make anarsa atta, soak 3 cups thick grained rice in water for 3 days, draining the water every night and replacing it with fresh water.

Step 2

After 3 days drain the water, spread the rice on a cotton cloth but not in the sun. When completely dry, grind to a fine powder.

Step 3

Add 2 cups powdered sugar to 3 cups rice powder and mix well. Take around 2 cups of anarsa atta in a bowl, add lukewarm water little by little and mix to make a soft dough. Divide into 6-8 equal portions and roll into balls.

Step 4

To make the stuffing, grind fresh split pigeon peas to form a coarse paste. Heat 1 tbsp ghee in a non stick pan and lightly saute the ground peas. Add khoya, powdered sugar, green cardamom powder and nutmeg powder and mix well. Let it cool completely.

Step 5

Spread one dough ball on your palm, place a little stuffing in the centre, gather the ends of the dough and press to seal. Heat sufficient ghee in a kadai on low heat.

Step 6

Gently slide in the stuffed anarsa and deep fry, without stirring till golden and crisp. Drain on absorbent paper.

Step 7

Sprinkle some poppy seeds on the anarsa when it is still hot. Garnish with a cherry and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.