Arsa Recipe: The Emotional, Edible Tradition From Uttarakhand’s Kitchens In Just 3 Steps

Last Updated:June 10, 2025, 11:57 IST

Arsa, a traditional sweet from Uttarakhand made with jaggery, rice, is more than just a treat — it’s a cultural legacy passed down through generations, rich in taste and tradition

The cuisine of Uttarakhand tells a story not just of flavours, but of emotions and heritage. Here, every festival, every auspicious occasion, and every special moment is tied to a particular dish. And when it comes to sweetness, Arsa is the first name that comes to mind. Made with jaggery and rice, this traditional sweet is not only rich in taste but also steeped in culture and sentiment.

More Than Just a Sweet

In the kitchens of Uttarakhand, Arsa holds a cultural significance that transcends food. Especially in the Kumaon and Garhwal regions, it is an essential part of festive and family celebrations. Be it a wedding or a festival, when rice is blended into a jaggery syrup in the home kitchen, it carries with it the warmth of a mother’s love, the stories of a grandmother, and the joy of an entire household. Arsa is more than just a sweet in the villages of Uttarakhand; it’s a sanskar (value), passed down through generations. Let’s learn this cherished recipe from Priyanka Khaali and discover how to make Arsa at home.

Ingredients to Make Arsa

You don’t need many ingredients to prepare Arsa, but the right proportions and balance matter:

• 2 cups of rice (Soak in water for 5–6 hours to soften for grinding)
• 1 cup of jaggery (Grated or cut into small pieces)
• 1 tsp fennel seeds (optional)
• Ghee or oil for frying
• Water to grind rice and dissolve jaggery

3 Simple Steps Recipe of Arsa

1. Prepare The Rice Paste: After soaking the rice for 5–6 hours, drain the water and grind the rice into a fine, thick paste using minimal water. The paste should be smooth but not too runny.
2. Make The Jaggery Syrup: In a pan, heat a little water and add jaggery. Let it melt on a low flame. Once fully dissolved, strain the syrup to remove impurities. Mix this warm syrup into the rice paste and whisk well. Add fennel seeds if desired. Cover the mixture and let it rest for an hour.
3. Fry The Arsa: Heat ghee or oil in a pan on medium flame. Drop small, round portions of the mixture into the oil – like mini fritters. Fry them slowly on a low flame until golden brown. This ensures they are crisp on the outside and soft inside. Place them on tissue paper to soak up excess oil. Once cooled, store them in an airtight container. They stay fresh for days.

Important Tips to Remember

• The batter should be of medium consistency, not too thick or too runny.
• Always fry on a low flame to ensure even cooking from inside.
• Though sugar can be used, the authentic taste of Arsa comes from jaggery.

Location :

Uttarakhand (Uttaranchal), India, India

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