Mawa Anarsa

Name: Mawa Anarsa
Yield: 4 servings
Cuisine: American
Ingredients: 2 cup Rice; 1 cup Gur; Ghee for frying; 3 tbsp Poppy seeds; 100 gms Mawa

Shashi Tewari @cook_9741575

Jaipur City

#Cooking with Jaggery. Anarsa is a authentic and special kind of sweets.Origin of Gaya Bihar.Mostly prepared in rainy season and the auspicious occasion of Hartalika Teez.Here I have used mawa or khoya for stuffing which make it uniqe and the taste is great.

Shashi Tewari @cook_9741575

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Ingredients

4 servings

2 cupRice
1 cupGur
Ghee for frying
3 tbspPoppy seeds
100 gmsMawa

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Steps

1

Soak rice for overnight.
2

In the morning spread them on a dry cloth for 15 mts or so till water is evaporated but rice has some moisture.
3

Grind the rice. Grate the jaggery.
4

Knead rice with jaggery. Don't use water or oil.
5

Dough will be soft as much as you knead it.
6

Keep aside.Roast mawa on low heat. Heat oil in kadhai.Then slow the fire.
7

Now make small balls of dough. Fill with small portion of mawa. Close the ball and spread it little, with hands only.
8

Smear it with poppy seeds and fry it till light golden in colour.
9

Take them out very softly.
10

It will become hard when cool.