Arsa Dish- Low-Calorie Sweet of Uttarakhand
Arsa is a Uttarakhand’s sweet delicacy made on special occasions such as weddings and festivals. This dish is both tasty and low in calories.
Arsa is the most common dessert preparation in Garhwal and is not only part of their culture but also part of their nutritional diet. Arsa is used to increase the flow of energy throughout the body. Arsa’s presence can be seen on every auspicious occasion in the Garhwal region. It is made from overnight soaked rice that has been mixed with jaggery syrup and deep-fried.
Arsa’s history dates back hundreds of years. It is thought that in the 9th century, Brahmins from South India came to Garhwal and taught the locals how to make Arsa. It is also believed that 1200 years ago, there was evidence of a major dessert tradition in Garhwal.
However, it is known as Ariselu in South India, and the only difference between Ariselu and Arsa is the type of jaggery used in different regions. Arsa is made in Garhwal with Garhwal jaggery, and in South India with dates or palm jaggery.
The religious link between Arsa and South India is said to be that Jagadguru Shankaracharya built the Badrinath and Kedarnath temples, and there are many other temples in Garhwal that were built by Jagadguru Shankaracharya. Only Brahmins from South India are allowed to worship in these ancient temples.
However, in the nineteenth century, these Brahmins brought in Garhwal several times, and the process took a long time. These Brahmins also taught the locals how to make Arsa. Arsalu or Arsa has been running continuously since the 9th century, and historians believe that there was evidence of a significant desert as well as tradition in Garhwal in the previous 1100 years.
Arsa Dish Recipe
The most sought-after dessert in Uttarakhand is arsa. This sweet dish is extremely popular because it is both delicious and low in calories. No festival or event in Uttarakhand is complete without Arsa’s gracious presence.
1. To taste, 200 gm rice
2. The substance jaggery (Brown Sugar)
3. 300 mL Mustard oil for deep frying and water as needed
Process of making Arsa
1. Soak the rice for 3 hours in water.
2. After 3 hours, drain the water from the rice and wrap it in a muslin cloth to dry.
3. Rice should be ground into a fine powder.
4. Make thick jaggery syrup by boiling the jaggery in water until it becomes thick.
5. In the same way that dough is made, combine jaggery syrup and rice.
6. In a pan, heat the oil. Form the mixture into balls and roll them into puris or doughnut shapes.
7. Deep-fry them in hot oil and serve immediately.