Anarsa / अनारसा is a popular and very common Diwali / festive delicacy in Maharashtrian household.
Though it takes a lot of pre-preparations to do starting from almost 20 days to a month before the day of preparation actually arrives, the end result makes it worth all the effort.
Now-a-days though you get the Anarsa dough readily available in the market, which makes things so much easier, reducing your efforts to almost less than half.
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Though it takes a lot of pre-preparations to do starting from almost 20 days to a month before the day of preparation actually arrives, the end result makes it worth all the effort.
Now-a-days though you get the Anarsa dough readily available in the market, which makes things so much easier, reducing your efforts to almost less than half.
ANARSA / ANARSE
INGREDIENTS
Rice
|
¼ kg
|
Gul / jaggery
|
¼ kg
|
Vegetable oil / Vanaspati Ghee
|
2 – 3 tbsp + for deep frying
|
Grain sugar
|
2 – 3 tsp
|
Khus khus / poppey seeds
|
2 – 3 tsp
|
METHOD:
1.
Soak the rice in water for 24 hours starting
from morning.
2.
Next day wash it well and again add water to soak and
keep for 24 hours.
3.
Repeat the same process on the third day as
well.
4.
In this way you soak the rice for 24 hours in
water, and change and refresh with fresh water every day for 3 days.
5.
On the fourth day wash the rice very well, drain
out the excess water, leave the rice to
drain in a colander.
6.
Spread out this rice onto a clean dry cloth and
allow it to dry a little from outside.
7.
When the grains of rice dries from outside but
is still moist from inside, put them in a grinder and grind it to a fine
powder.
8.
Sieve the powder with a fine sieve, regrind the
remaining rice to form as much of fine rice powder as possible.
9.
Beat the ghee till creamy and smooth. Now to it
add finely grated jaggery and beat well till the ghee and jaggery are well
incorporated into each other to form a nice thick but smooth consistency.
10.
Now add in the flour little at a time and you
might have to pound it to incorporate it into each other. You can also dry
grind it adding little flour at a time.
11.
Mash and knead it well. Leave it covered and in
a clean dry place for atleast 15 days before making anarse. This dough stays
good for atleast 4 months at room temperature or if refrigerated would stay
good for 6 – 7 months.
12.
On the day of making anarse, again knead all the
dough applying a little ghee on your hands.
13.
Make small lime sized balls.
14.
In a separate plate mix together the khuskhus
and grain sugar.
15.
Put up a smooth clean plastic sheet on your work
counter.
16.
Heat vegetable oil to deep fry the anarses.
17.
Using greasy hands pick up your dough ball and
press lightly onto the khuskhus grain sugar mix so that a few of it would stick
on the dough ball.
18.
Pat the ball on the plastic sheet with the
khuskhus sugar side facing the sheet.
19.
Pick it up and slide the pat dough into the hot
ghee with the khuskhus sugar coated side facing up.
20.
As it sizzles it will start to float up.
21.
Immediately slide a perforated spoon under the
anarsa and using another perforated spoon splash the hot ghee over the anarsa
surface to cook it from top. Do not flip it over.
22.
When it has browned from top pick it up on to
the perforated spoon and press with the other to squeeze out all the excess
ghee.
23.
Remove it onto a flat surface over kitchen
tissue to remove even more of the excess ghee.
24.
If you keep it at a slant or uneven surface then
they might deform their shape as they cool, so always on an even flat surface
as soon as they are out of the fryer.
25.
Repeat the same process for all. The khuskhus
sugar surface will look as if they have formed a net on top. When they cool
they will also become crisp.
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