Pahadi Arse – 1100 Years of Himalayan Tradition, Sweetened for Every Celebration

Pahadi Arse (a traditional sweet) A tasty blend of rice flour, ghee, and jaggery is enjoyed at pahadi family functions, weddings, festivals and gatherings, a sweet dish famous in the Garhwal and Kumaon Region of Uttarakhand, Arsa is an integral part of “Kaleo” – a return gift on any auspicious ceremony in any household of this region. Mainly a 3-ingredient dish, it has a long shelf-life and can be your go-to snack for sugar cravings. Arsa was a main dessert and evidence of tradition in Garhwal for the last 1100 years. It is said that in the ninth century, Brahmins from South India brought Arsalu to Garhwal. Slowly these Brahmins taught this art to the local people. Take it. Arsalu has become Arsa in Garhwal. 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.

Ingredients; 1.Rice 2. Jaggery 3. Ghee or mustard oil Additionally we can add: 4. Sesame seeds 5. Elaichi powder Process of making Arsa 1. Soak the rice overnight in water. 2. After soaking, 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 (can add sesame seeds and elaichi powder) 6. In a pan, heat the oil or ghee. Form the mixture into balls and roll them into puris or doughnut shapes. 7. Deep-fry them in hot oil and serve.

Can be stored for many days. Discover the authentic taste of Pahadi Arsa, a traditional Himalayan sweet made with love. Perfect for festivals & celebrations. 

Weight : 400 grm