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Nepali Rice Molasses Patties
3 cups Basmati rice, soaked for a few hours
1 cup soft butter
2 cups molasses
1 tsp. rose water
1 Tbls. ground cardamom
1/2 cup almond nuts
1 cup whole milk
1 tsp. salt
1 liter cooking oil
1 cup sesame seeds


In a blender, grind soaked rice, soft butter, almond, sugar, rose water and salt into a smooth paste.

Combine milk and molasses; bring to a boil and start adding rice mixture, a little at a time, constantly stirring. The end result should yield a pliable cooked dough.

Make two-inch balls from the cooked dough. Place a plastic wrap on a board; coat surface lightly with melted butter; sprinkle sesame seeds. Flatten a dough ball into thin five-inch diameter patty. Sprinkle some sesame seeds on the top of the patty. Repeat with other dough balls.

Heat oil; gently drop a rice patty in the oil. Allow frying until the oil side of Arsa is golden brown; turn over on the other side. Remove from oil once both sides are cooked to golden brown and crispy. Place on a sheet of paper towel to absorb excess oil. Continue frying until all the other patties are finished.

To serve, place two Arsas on a plate; dust them with powdered sugar.

Preparation Time: Serves:
Recipe Origin: Nepal
Submitted by:
Tulsi Regmi, Ph.D.
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