Anarsa
seasonal dish, specially made during the winter season.
Ingredients
- 1 cup Basmati Rice
- 1 cup Brown sugar
- 2 lit water(change water everyday for 3 days)
- 1/2 cup Ghee
- 3 tbsp Poppy seeds
- 3 tsp water for making anarsa dough
- 1:1 cup Powdered rice and sugar, make dough balls without adding water.
Instructions
- Take a pot, add one cup rice, wash with water and soak in water.
- Every day change water and again fill pot with water and keep rice in water for 3 consecutive days.
- After 3rd day, strain the water from rice. Keep rice in strainer and fan dry the rice until it is bone dry.
- Grind the dried rice in grinder until it is fine powder.
- Powdered rice.
- Take one cup sugar, grind it in grinder.
- Powdered sugar.
- Take powdered rice, powdered sugar and mix all together.
- Mix powdered rice and sugar until it binds together. Make rice sugar dough ball.
- Keep rice sugar dough ball in airtight container for 2 days in dry, dark and cooler corner of the house kitchen.
- Take one cup of rice sugar dough balls and crumble the dough. Add water as needed and knead the dough.
- Pound the anarsa dough about 25 minutes, until it is smooth. Cover and rest the pounded anarsa dough.
- Take one pan, put it on low heat, add ghee.
- Take one teaspoon size anarsa dough and make a smooth circle ball
- Take one plastic ziplock bag, cut the sides of it. Place the anarsa circle in between the bag.
- Press the anarsa and make a small disk.
- Take the anarsa off of the bag.
- Take one plate, add poppy seeds to it. Roll anarsa in the poppy seeds.
- Once the ghee is heated enough, put anarsa in ghee.
- Baste the ghee on the anarsa.
- When you see bubbles on anarsa that means anarsa is properly done.
- Take on wire rack, put the rack on foiled tray, take out the fried anarsa and put it on the wire rack.
- Anarsa ready to enjoy.
