Maharashtrian
Anarsa
- Duration: 25 minutes
- Serves: 2 to 4 people
-
Spice Level: Zero
Authenticity Slice
Take good care to not dry the rice too much - it should be a bit damp while you grind it into a powder, so that the dough can be made pliant with the addition of jaggery. Also, use rice that is not sticky or glutinous, like the Sona Masuri variety.
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Ingredients
- Rice (3 cups)
- White poppy seeds (khus khus) (1 tbsp)
- Jaggery (gud), grated (3 cups)
- Milk (½ cup)
- Ghee (for frying)
Method
- Wash the rice 2 to 3 times and then soak it in water for 3 days. Keep changing the water every day. On the third day, spread out the rice evenly on a clean cloth sheet and leave it so for a few hours.
- Grind the rice to a fine powder. Sieve it to get a finer powder.
- In a bowl, mix the grated jaggery and the powdered rice. Add in a little milk to knead it into a dough.
- Make small, lemon-sized balls from the dough. Cover them with a moist clean cloth. Sprinkle some poppy seeds on it .
- Next, press each small, lemon-sized ball over the poppy seeds. Rotate and gently press the ball in your palms so that the poppy seeds get slightly embedded in the dough.
- Heat ghee in a kadhai and fry the Anarsa in it. Fry on low to medium heat till they have become golden brown.
- Drain and keep aside to cool.
- Store in an airtight container after they have cooled down and become crisp. Serve whenever.
