An anarsa is an Indian rice-based biscuit commonly associated with the Hindu festival of Diwali and holi. Its ingredients include jaggery, rice, poppy seed and ghee.
Ingredients of Anarsa
- 1 cup Rice , Soaked for 3 days
- 3/4 cup Caster Sugar
- Ghee
- 1/2 tablespoon curd
- 4 tablespoons Poppy seeds
How to Make Anarsa
- Wash and soak the rice in water for 3 days. Change the water every day.
- On the 4th day, drain the rice and spread it on a colander.
- After 3 hrs, grind this rice to a fine powder in a mixer.
- Sieve the rice powder through a fine mesh.
- The castor sugar to be added has to be half the quantity of rice flour.
- Reserve some 50 grams of this rice powder and add the castor sugar in the remaining rice powder.
- Add 1/2 tablespoon curd and 1 tablespoon ghee to it and knead the mixture.
- Keep the dough covered for 1 day.
- Next day take plastic sheet and sprinkle poppy seeds on it.
- Now apply ghee to your palm, pinch out a small portion from the dough and make ball from it and press it lightly on the poppy seeds.
- Flatten the dough into a roundel.
- Heat ghee in a frying pan.
- Fry the Anarsa in the ghee with the Poppy seeds side up.
- Fry till the Anarsa is golden brown. The poppy seeds side of the Anarsa will have a sort of mesh on it once it is fried.
- Remove the Anarsa and drain the ghee.
- To drain the ghee keep the Anarsa in a vertical position.
- Cool down all the Anarsa till they become crisp.
- Store it in an airtight container.
