Jaggery Anarsa

by Shaheen Ali

 

 

This dish is a time taking one 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 Special occasions. My mom starts with this recipe first, by soaking the rice, prepares all the other dishes first 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 the occasion and finishes before the special day arrives….lol

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.

Print Recipe
JAGGERY ANARSA

Course
dessert
Cuisine indian
Prep Time 4320 minutes
Cook Time 20 minutes
Servings
number
Ingredients
Course dessert
Cuisine indian
Prep Time 4320 minutes
Cook Time 20 minutes
Servings
number
Ingredients
Instructions
  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.
  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.
  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. You may sprinkle sesame seeds on top to garnish (as shown in the pic).
  16. Allow to cool and place in airtight container.
  17. Serve at a room temperature
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