Sweet Dish By Sanchita Agrawal Mittal‎

  • on December 17, 2018
  • 15 Views
  • December 17, 2018
Dear admins and friends this is my first post in this group so thought of sharing a sweet dish with you all.
Anarsa/Inarsa with a twist
Anarsa is an authentic sweet dish especially made during the festive seasons and special occasions. These anarsas can be prepared in advance and consumed as and when required.
This is my grandmother’s heirloom recipe of anarsa (inarsa in her language), which I have learned from my mother.
My grand mother used to grind rice on the traditional sil batta. We used to just gorge on these delicious anarsas in our childhood.
The main ingredients of anarse are rice and jaggery but I have made it with sugar and also added coconut powder as a twist in the recipe.
It takes time to prepare these anarsas but the outcome is awesome and worthwhile.
Must try recipe.
Total time : 1 day
Ingredients:
1 cup rice preferably small rice
2 tablespoons poppy seeds (khuskhus)
2/3rd cups fine sugar
1 tablespoon coconut powder
1 tablespoon milk or fresh curd
1 teaspoon ghee for mixing
1 cup Ghee for shallow frying
Method
Wash the rice two to three times and then soak the rice in water for minimum 12 hours or maximum 1 day.
Next day drain the rice and spread the rice evenly on a clean cotton cloth for 3-4 hours under the fan.
It should not be kept in the sunlight.
Now grind the rice into fine powder. Finally sieve it through a fine mesh to get a fine powder.
Now in a bowl mix jaggery /sugar , ghee, coconut powder and powdered rice.
Sprinkle curd little at a time, kneading the mixture into a pliable dough.
Keep covered with a moist clean cloth for about 2 hours
Spread some poppy seeds on a plate.
Next take a small lemon sized ball, flatten it and press over poppy seeds.
Meanwhile heat ghee in a frying pan and fry the anarsa in it with poppy seed side up.
Keep pouring the hot ghee in the center of the anarsa with the help of the ladle, so that it gets evenly cooked.
Shallow fry till golden brown on low medium heat.
When the anarsa becomes golden brown in colour drain and keep aside to cool.
Serve to your loved ones or store in an airtight container after completely cooled and crisp.
My tip
Do not dry out the rice too much.
The rice should be damp
when you grind the rice into powder so that a dough can be made easily.
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