Anarase

Name: Anarase
Cuisine: Indian
Ingredients: 1 cup Raw rice; 3/4 th cup powder sugar; 1/4 litre ghee for deep frying; 1/2 cup suji rava or white poppy seeds

Bhagyashree Manjre @cook_18597806

Secunderabad

#grandma Grandmaa's Secret & Authentic Recipe
#ebook

Bhagyashree Manjre @cook_18597806

Secunderabad

#grandma Grandmaa's Secret & Authentic Recipe
#ebook

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Ingredients

1 cupRaw rice
3/4 th cup powder sugar
1/4 litreghee for deep frying
1/2 cupsuji rava or white poppy seeds

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Steps

1

Soak raw rice for 3 days after washing thoroughly, make sure to change the water everyday morning and evening.
2

After 3 days drain the water and dry the rice on the cotton cloth till rice is moderately dried inside house only. Don't dry it completely or in sunlight.
3

After that grind the rice in a grinder and sieve it to get very fine powder. Into this fine rice powder, add sugar powder, mix well and make round shape balls. Keep these balls in airtight container and store it in a refrigerator for 8 to 10 days.
4

After 10 days take out the box and keep it outside for 2 hours before you start making the Anarase. Now keep the kadhai on stove and make the ghee hot at very low flame.
5

While ghee is getting hot on low flame, let's start making Anarase. Please note that this is a simultaneous activity. To make Anarase, break the rice-sugar balls, moist them with very little water, Make small lemon size balls & press them gently on the suji rava or white poppy seeds and spread with your finger. Now gently put it in the ghee and fry with 2 spoons till it turn golden brown to make it more crispy. Anarase are ready to serve and can be stored for a month if kept in airtight box.