Andrassay: Kasur's famous sesame sweet
Updated
Andrassay is one of the sweets Kasur is best known for. You will also see it written as andrasay, andarsay or anarsa. Ask anyone who has travelled through Kasur and they will tell you about the stalls selling it fresh.
What andrassay is made of
Andrassay is made from just a few simple ingredients:
- Rice flour, from rice soaked, dried and ground
- Gur (jaggery), which gives the deep caramel taste and brown colour
- Sesame seeds (til), pressed onto the outside
The dough is shaped into rounds, coated in sesame and fried, so each piece is crisp at the edges and soft in the middle.
When people eat andrassay
Andrassay is a favourite in winter, with a cup of chai, and a traditional sweet to take home after visiting Kasur. Families also send boxes of andrassay to relatives, and serve it at weddings and on Eid.
How to store and serve it
- Keep andrassay in an airtight box at room temperature, away from moisture.
- Andrassay is best fresh. Check the pack for how long your batch keeps.
- To bring back the crisp edges, warm a piece in a dry pan for a few seconds on each side.
