Ingredients:
1 cup white Rice
1 cup grated Jaggery
1 tbsp Ghee
2 tbsp Poppy seeds
Oil/ Ghee for deep frying
Method:
1) Wash rice and drain. Soak Rice in water for 3 days. Change water everyday.
2) On 4th day drain water completely. Leave for 15 minutes. Then transfer it to clean cotton cloth and leave there until become dry. Grind washed and dried rice to fine powder. Sieve and strain ground Rice through strainer to get fine powder of rice.
3) In a mixing bowl add grated Jaggery, Ghee and fine Rice powder. Knead well and make dough. Do not use water to knead. Keep this dough in airtight Plastic container for 3 to 4 days at room temperature.
4) After 3-4 days, remove dough from container. Make 1 inch balls of the dough. Heat oil for deep frying. On rolling board, sprinkle little poppy seeds, place one ball over it and roll to medium thick puri. Deep fry this puri on medium heat. Keep the Poppy seeds side up while frying. Also do not turn the side, otherwise Poppy seeds could get burn.
5) Crucial part while frying – once you left the Puri into oil, it will spread into oil so keep a steel spoon and frying spoon ready. So that you can avoid too much spreading and manage Anarasa.
6) While frying, sometime Anarasa gets crumble into Oil. Then store remained dough to airtight container and use afterward. This dough stays good for 4 to 6 months in airtight container.
7) Deep fry Anarasa to golden color. Keep fried Anarsa standing in colander and let the Oil drain. Once Anarsas are cool store them into Airtight container.
Labels:
Diwali Festival, Diwali Faral, Maharashtrian Faral, Anarasa, Anarsa recipe
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