Anarasa

Madhuri.Dixit's picture

Oct. 24, 2011

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
Servings: 4

Nutrition Facts

Serving size

Calories 1397Calories from Fat 147

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 115 mg4.79%

Total Carbohydrates 295 g98.3%

Dietary Fiber 9 g36%

Sugars 125 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet