Anarsa
Servings Prep Time
10-12servings 30minutes
Cook Time Passive Time
60minutes 8-10days
Servings Prep Time
10-12servings 30minutes
Cook Time Passive Time
60minutes 8-10days
Ingredients
Instructions
  1. Wash and soak rice in water for 3 days. Change the water everyday.Drain the rice and spread it on a cotton cloth and let it dry nicely.Grind this to a fine powder and sieve it through a fine mesh(the one you use for sieving maida).Add the grated jaggery and mix nicely. Press the mixture nicely and keep it closed /covered for 5-6 days. Knead this mixture into a pliable dough sprinkling a little milk if required. My aji used a heavy pestle to pound and mix it.
  3. You will need very little milk. So just sprinkle the milk and knead. Take a plastic sheet and sprinkle the poppy seeds on it. Make small lemon sized ball from the dough and press it lightly on the poppy seeds. Flatten the dough into a round.Apply some ghee to your hand if the dough sticks.
  5. Meanwhile heat the ghee. Fry the Anarsa in Ghee with the poppy seeds side up.Keep on splashing ghee all over the upper side with the ladle, without disturbing the Anarsa. Fry till it turns golden brown. The poppy seeds side of the Anarsa will have a sort of a mesh on it once it is fried.You have to be careful with the ghee temperature .Heat it on medium flame or else the Anarsa will break.
  6. Remove it using a slotted spoon and drain the ghee. To drain the ghee keep the Anarsa in a vertical position. Cool completely and store it in an airtight container.
Recipe Notes

Happy Diwali to all of you. May this festival sparkle your life with joy and happiness. Have a safe Diwali.