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Anarasa

Madhuri.Dixit's picture
Ingredients
  Rice 750 Gram
  Jaggery 500 Gram, grated
  Sugar 50 Gram
  Poppy seeds 100 Gram
  Almonds 25 Gram
  Pistachios 25 Gram
  Cardamom powder 1 Teaspoon
  Rose essence 3 Drop
Directions

GETTING STARTED
1. Take a saucepan and fill it with water. Soak rice in it and allow it to stay there for about 72 hours. Keep on changing the water on daily basis.
2. After 72 hours, dry the rice in sunlight and pound it to fine powder.

MAKING
3. Take a bowl and add rice powder, little melted ghee, sugar, and jaggery. Mould the dough by mixing ingredients using hands. Don-€™t add water.
4. Shape dough into balls. Cover these balls and keep it undisturbed for another 72 hours.
5. Take out the balls after 72 hours and pound them until it becomes soft.
6. Coarsely pound nuts and combine them with poppy seeds.
7. Stir in cardamom powder into the pounded nuts mixture.
8. Shape the dough mixture in the form of round biscuits and press nut mixture on both sides of biscuit.
9. Take a hard bottomed vessel and add little ghee or vegetable oil into it. Fry the biscuits until they turn golden.
10. Drain off the oil from the biscuits by placing them over oil absorbent paper and cool them. Store the biscuits in airtight container.

SERVING
11. Serve the Anarsa as snack with other savories during Diwali.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Dessert
Method: 
Deep Fried
Occasion: 
Diwali
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Healthy
Servings: 
4

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