Recipe of Yummy Anarse

Anarse Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Anarsa is an authentic Maharastrian sweet dish especially made in the festive season. The main ingredients of anarse are rice and jaggery.

Here is the best “Anarse” recipe we have found so far. This is gonna really delicious.

Ingredients of Anarse

1. Prepare 2 cups of normal rice.
2. It’s 1/2 cup of powdered sugar or use grated jaggery.
3. It’s 1/2 cup of milk.
4. Make ready 1/2 cup of khuskhus/ poppy seeds.
5. Prepare 1/4 of ripe banana.
6. It’s as needed of Ghee for frying.

Easy Anarase Recipe recipe - How to make Easy Anarase Recipe.An anarsa is an Indian pastry-like snack commonly associated with the Hindu festival of Diwali in Bihar and Maharashtra.Its ingredients include jaggery (unrefined cane sugar), rice, poppy seed and ghee (clarified butter).Anarsas are made from soaked powdered rice, jaggery or sugar.

Anarse instructions

1. It's a very technical dish. so follow all steps carefully.
2. Wash the rice two to three times and then soak the rice in water for 3 days. Do remember to change the water every day. After the third day drain the excess water and spread the rice evenly on a clean cloth sheet for 3-4 hrs..
3. Now we have to grind the rice. Traditionally it was done in big mortar & pestle of iron. These days we can do in the mixer but mixer doesn't give the exact fineness. So now grind the rice into a fine powder with small quantities. Finally sieve it through a fine mash to get a fine powder which is required..
4. Now in a bowl mix grated jaggery and powdered rice.
5. Sprinkle milk little by little, kneading mixture into a soft dough. Keep the dough covered with a soft muslin cloth..
6. At this point while taking small balls add very little mashed banana to mixture it gives the added taste to it..
7. Take the small lemon size ball, flatten it on your palm and press over poppy seeds very softly..
8. Fry the anarsa in kadhai with hot oil. but oil should not be very hot while frying else it will burn. Shallow fry till golden on low medium heat. Keep pouring the hot oil on the center of the anarsa so that it gets evenly brown..
9. We generally keep two ladles one to hold anarsa on it and another to slowly let oil go on top of it. the anarsa is so soft it gets heated with the hot ladle too..
10. Remove on a plate and let it cool before storing. It will be crisp once cooled..
11. The mixture if remaining can be stored in clean container, as it stays good for even 4-5 months..

In this recipe, I have also added mashed banana for additional flavor.This rice and jaggery based dish is an absolute delight when fried in ghee.Easy way of making anarse directly with rice flour.

The rice is soaked in water for three days, with the water changed daily to mitigate fermentation.Anarsa is an Indian pastry-like snack commonly associated with the Hindu festival of Diwali in Maharashtra and Bihar.It is a popular snack in the Muslim communities of India and Pakistan under a modified name of AndrassaIts.Now take anarse and lie them on the sesame seeds and press it lightly so that the sesame seeds stick on the anarse.Do this process from both the sides and make all the anarse like this.