|For Topping ( 1/2 Cup)
Anarsa is dessert prepared from rice, sugar, jaggery, ghee, oil, poppy seeds and milk. It is mostly prepared in Maharashtra and Bihar on festive occasions.
People make anarsa either with sugar or jaggery. I am using sugar in this anarsa recipe. If you prefer jaggery you can replace sugar with jaggery.
- Clean, wash and soak 1 cup rice for three days.
- Change water of rice regularly.
On the third day again wash the rice and drain the water from rice.
- Dry the rice under fan for 2-3 hours.
- Anarsa rice should be dried but it should have little moisture in it.
- Grind the rice into fine powder for anarsa.
- Now take the rice powder in a bowl, add 1/2 cup sugar in it.
- Add 2 tablespoon ghee in it and mix properly.
- Rub the mixture with your palm knead semi soft dough for anarsa without using water. If required you can add 2-3 tablespoon milk.
- Keep anarsa dough for overnight or 6-7 hours.
- Next day heat oil or ghee for frying anarsa.
- Anarsas will be shallow fried. I am using oil for frying you can use ghee also. 6-7 tablespoon ghee will be required.
- By the time oil is getting heated slightly knead anarsa dough again.
- Take small portion of anarsa dough in your hand, press it and flatten into 1/2 cm disc or puri shape.
- Put it on poppy seeds such that poppy seeds stick on one side of anarsa.
- As soon as oil is heated slowly drop the anarsa in oil such that side with poppy seed should appear on the top and other side of anarsa should be below in oil.
- Fry anarsa on low to medium heat one by one. Don’t flip the anarsa it should be fried from one side just keep putting hot oil or ghee on anarsa from all the sides.
- Repeat the process and fry all anarsas.
- Remove anarsas in a plate and switch off he flame.
- Anarsas are ready to be served.