Anarsa

Name: Anarsa
Total time: 43200 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 cup rice preferably small; 2 tbsp poppy seeds (khuskhus); 2/3 rd cups fine sugar; 1 teaspoon coconut powder; 2 tbsp poppy seeds (khuskhus); 2/3 rd cups fine sugar; 1 tsp coconut powder; 1 tablespoon milk or fresh curd; 1 teaspoon ghee for mixing; Ghee for shallow frying

Sanchita Mittal @sm_thechef

Delhi

#Diwalidelights
Anarsa/Inarsa
Anarsa is an authentic sweet dish especially made during the festive seasons and special occasions.
This is my grandmother's heirloom recipe of anarsa (inarsa in her language), which I have learned from my mother.
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.

Sanchita Mittal @sm_thechef

Saved

Ingredients

12 hours

8 servings

1 cuprice preferably small
2 tbsppoppy seeds (khuskhus)
2/3rd cups fine sugar
1 teaspooncoconut powder
2 tbsppoppy seeds (khuskhus)
2/3 rd cups fine sugar
1 tspcoconut powder
1 tablespoonmilk or fresh curd
1 teaspoonghee for mixing
Ghee for shallow frying

Saved

Steps

12 hours

1
2

Next day drain the rice and spread the rice evenly on a clean cotton cloth for 3-4 hours under the fan.
3

It should not be kept in the sunlight.
4

Now grind the rice into a fine powder
5

Finally sieve it through a fine mash to get a fine powder.
6

Now in a bowl mix jaggery /sugar, ghee, coconut powder and powdered rice.
7

Sprinkle curd little at a time, kneading the mixture into a pliable dough.
8

Keep covered with a moist clean cloth for about 2 hours
9

Spread some poppy seeds on a plate.
10

Next take a small lemon sized ball, flatten it and press over poppy seeds.
11

Meanwhile heat ghee in a frying pan and fry the anarsa in it with poppy seed side up.
12

Keep pouring the hot ghee in the center of the anarsa with the help of the ladle, so that it gets evenly cooked.
13

Shallow fry till golden brown on low medium heat.
14

When the anarsa becomes golden brown in colour drain and keep aside to cool.
15

Serve to your loved ones or store in an airtight container after completely cooled and crisp.
16

My tip Do not dry out the rice too much, it should be damp when you grind the rice into powder so that a dough can be made easily with sugar.