Anarsa recipe
Anarse is the most popular and traditional recipe of North India and Maharashtra, which made with the help of rice (Chawal). People make this dish at unique festivals like Diwali or Holi. Anarse is a crunchy and delicious dessert, which children like very much. Learn How to make Anarse, Traditional recipe, Anarsa recipe, and valuable suggestions for this recipe.
Rice flour is required to make Anarsa, and for a meal, rice has to soak for about 2-3 days. In this, flour mixed with sugar powder, milk, and ghee. Small rounds of flour are made and fried.
Preparation time 20 minutes
Cooking time 30 minutes
Serve for 08 people
Difficulty level Medium
Course Snacks
Cuisine North India, Maharashtrian dish
Ingredients for Anarsa Recipe
Thick rice 300 grams
Sugar 100 grams (Powdered)
Curd or milk 01 tbsp
Ghee 02 tbsp
Poppy seeds 02 tbsp
Ghee/oil For Frying
Preparation for Anarsa
- Use coarse and fresh new rice flour. Clean the rice thoroughly and wash it with water.
- Soak this rice in water for about 2–3 days. But change the water every 24 hours.
Anarsa recipe
- Grind the rice coarsely with the help of a mixer grinder and drain it in a large vessel, now sieve the flour in a sieve.
- Add sugar powder, and ghee to the rice flour and mix well.
- Add a little curd or milk to this mixture and mix well.
- Mix all the ingredients well and knead like a hard dough.
- Cover the dough and leave it covered for a while (about 1-2 hours). The mixture will become soft and fit for making Anarsa.
- Heat oil or ghee in a deep bottom pan. (Put more oil/ghee in the pan so that the Anarsas can be fried well).
- Divide the dough into small portions. Place a part in the palm and give it a round shape, then press it flat.
- Place these patties on the poppy seeds, so that the poppy sticks.
- Put 4-5 Anarsas in the pan and stir it with the help of skimmer.
- Fry it till it becomes brown, keep the fried Anarsa on a plate placed on a paper napkin so that its excess oil comes out.
- Similarly, make Anarsa from all the dough and fry 4-5 anarsas at a time. Take your Anarsa Sweet dish is ready.
- Allow the Anarsa to cool, then keep it in a container; you can eat it for 12-15 days.
Suggestions
- Keep the flame medium for frying the Anarsa, when frying on low heat, they will become hard, and when the fire is high, they will remain raw from inside.
- Keep in mind that you have to change the water of soaked rice daily.
Main Ingredients
Thick rice, Sugar, Curd or milk, and Poppy seeds.
Keywords
Indian Cuisine, North India, Maharashtrian dish, Recipe, Traditional recipe, Sweet dish.
Read also:
How to make Fara traditional recipe. Mawa Gujia recipe at home. how to make chakli easy steps.
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