Arsa Roti

Dissolve the grated jaggery in warm water, stirring until completely melted. Strain through a fine sieve to remove any impurities.

In a large bowl, combine rice flour, sesame seeds, grated coconut, and cardamom powder. Mix well.

Gradually add the jaggery water to the flour mixture, stirring continuously, until a soft, pliable dough forms. The dough should not be sticky — add water or flour as needed to adjust consistency.

Divide the dough into 12–14 equal portions and roll each into a smooth ball.

Flatten each ball between your palms or on a lightly oiled surface into a round disc about 8–10 cm in diameter and 5 mm thick.

Heat oil in a deep kadai over medium heat to about 160°C. Test by dropping a small piece of dough — it should rise slowly to the surface.

Carefully slide 3–4 arsa rotis into the hot oil. Fry on medium-low heat for 3–4 minutes, turning occasionally, until they are golden brown and cooked through.

Drain on paper towels and allow to cool slightly before serving.

Arsa Roti can be stored in an airtight container for 3–4 days and is traditionally made during festivals like Sarhul and Karma.