You are here

Anarsa

chefgirishparab's picture
Anarsa is a Maharashtrian sweet snack prepared during special occasions like Diwali. Also associated with some parts of central and northern India. Main ingredients include powdered rice, jaggery and poppy seeds.
Ingredients
  White rice 1 Cup (16 tbs), washed and drained
  Grated jaggery 1 Cup (16 tbs)
  Ghee 1 Tablespoon
  Poppy seeds 2 Tablespoon
  Oil/Ghee 2 Cup (32 tbs) (For Frying)
Directions

GETTING READY
1) In a bowl, soak the rice for 3 days, changing water daily.
2) After 3 days drain the water completely and set aside for 15 minutes.
3) Spread the rice on clean thin cloth and leave until dried.

MAKING
4) In the electric grinder, place the rice and process to fine powder.
5) Sift the rice powder to get smooth flour.
6) In a bowl mix together jaggery, ghee, rice flour, until smooth dough is formed.
7) While making dough do not use water.
8) Place the dough in an airtight container and set aside for 3-4 days at room temperature.
9) In a wok, heat oil, on low heat.
10) Remove the dough and shape it in 1 inch balls.
11) On a rolling board, sprinkle poppy seeds place one dough ball and roll or pat with palm to make medium thick puri.

FINALIZING
12) Carefully place the dough puri in medium hot oil, with poppy seeds facing up while fry.
13) Do not turn the Anarsa or else poppy seeds might burn.
14) Deep fry the Anarsa until golden brown in color remove and drain over paper towel.
15) Allow to cool and place in airtight container.

SERVING
16) Serve at a room temperature with other Diwali snacks.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Snack
Taste: 
Sweet
Feel: 
Crunchy
Method: 
Deep Fried
Occasion: 
Diwali
Restriction: 
Vegetarian
Ingredient: 
Poppy Seed
Preparation Time: 
25 Minutes
Cook Time: 
15 Minutes
Ready In: 
40 Minutes
Servings: 
4
Story
This dish is a time taking and needs lot of patience. Believe me when the dish is ready you will feel the efforts were worth taking. I like Anarsa as it is different form the other snack prepared during Diwali. My mom starts with this recipe first, by soaking the rice, prepares all the other dishes of Faraal (Assorted Diwali snacks) and finishes with this dish to end the preparation. There are two reasons for this, first is this dish take lot of time for preparation and the other is, it is ready long before Diwali there won’t be any left by the time Diwali comes. For the people who don’t have so much of time, there is the Anarsa flour that you can get ready made in few Indian stores. You will need to do little bit of search.

Rate It

Your rating: None
3.63
Average: 3.6 (5 votes)