Anarsa Sweet is a traditional sweet dish from Maharashtra. It is a pastry-like snack prepared with soaked powdered rice, poppy seeds, ghee, and jaggery or sugar. In my family, it is undoubtedly one of the delicious dishes cooked during Diwali Faral (snacks made by Maharashtrians for Diwali). Today ready-made anarsa mixes are widely accessible, but I replicated my recipe and am delighted to share it with you everyone.
How to Make Anarsa?
This anarsa dish is quite simple. Making something is easy, and even better, you can share it with loved ones and friends. The soaked powdered rice, which contributes to the pastry texture, is a significant component.
Anarsa Sweet | Anarsa Recipe | Easy Anarsa Recipe
Equipment
- 1 Deep non-stick pan
- 1 cooking spud
- 1 Bowl
- 1 Spider spatula
Ingredients
For making Anarsa Sweet
- 1 Cup Rice Basmati rice or bengali Govindhovog rice
- 2 Cup Water
- ½ Cup Jaggery Jaggery should be grated
- Oil For frying Anarsa
- 1½ Tbsp Poppy Seeds
Instructions
Method For making Anarsa Sweet Daugh
- Give me a dish of rice. It has to be thoroughly washed three to four times. add water Give the rice a 3-day soak.
- Thoroughly wash the rice, and change the water each day. The rice may smell terrible 3 days later.
- Remove all of the rice's water.
- Cover newspapers with a dry, clean towel. The soaking rice should be spread out on the fabric to dry thoroughly.
- Rice dries in around two to three hours. Because newsprint absorbs water fast, it aids in the rice drying process.
- To dry the rice more quickly, use a hair dryer.
- Grind the rice in the blender container. Flour should be filtered using a sieve.
- Rebuff the flour that is still on the sieve. Include jaggery.
- There are 2 forms of jaggery. Indian chikkicha gudh, which is darker in colour, is sometimes referred to as dark jaggery. Another is regular, often referred to as light, jaggery.
- You should use ordinary jaggery for this recipe. Clearly combine rice flour and jaggery.
- This combination should be added to a blender pot and blended one more. The food processor can be used for this.
- Put the ingredients in a basin for mixing. So that the rice and jaggery may lose their moisture and form a lovely dough, cover it and let it stand for two hours.
- After two hours, you may either pound it with a mortar and pestle or re-blend it in a blender jar.
- To produce dough if the ingredients is too dry, add 2 to 3 tablespoons of milk. Avoid using too much water.
- Spoon the dough into a bowl made of plastic. Knead the dough to make it thick.
For making Anarsa
- Cover and keep overnight for anarase. The dough is beautifully fermented the next day.
- In a pan, heat oil.
- Remove a tiny ball of dough. With a little oil on hand, grease it and use just your hands to form a disc.
- Sprinkle poppy seeds on the platter, top with anarasa, and roll out somewhat further.
- Don't always have anarase on hand. Roll out a new anarasa when you have finished the first.
- The oil shouldn't be too hot for frying. Maintain a medium or slightly lower heat.
- Be careful to place anarasa with the poppy seed side facing up before putting it into heated oil.
- Continuously drizzle a little oil over it and cook for 4-5 minutes on low heat.
- Fry them till nicely browned and they have a net.
- Take out of the oil. Place it on some tissue paper.
Video
Notes
- Put a little ball of the dough into the ghee before frying the anarsa to verify whether the dough is perfect or not. If the dough loses its shape and begins to break apart or disintegrate in the ghee, add extra rice flour (the one we set aside in step 4) and knead the dough once more before forming the Anarsa.
- If the dough ball maintains its size but is too tough after frying, we need to add a little castor sugar.
1. How long may anarsa be kept?
ANS: For three to five days, it may be kept in an airtight container.
2.Why is my anarsa difficult?
ANS: It will get tougher over time after being stored.
3.What gives my anarsa a sour taste?
ANS: As the rice soured over the course of three days to produce the powder, the anarsa could taste a little sour. Overall, the flavour is often sweet-sour.
4.Can we cook anarsa with oil or ghee?
ANS: Depending on your inclination, you may fry it in either oil or ghee.
5.How long does it take to get ready?
ANS: Fully preparing takes roughly 6 to 7 days.
