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Stuffed Anarsa

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Anarsa stuffed with raw tuvar mixture.

This recipe is from FoodFood TV channel & has featured on Secret Recipe.

Preparation Time : 16-20 minutes

Cooking time : 11-15 minutes

Servings : 4

Stuffed Anarsa

Main Ingredients

Anarsa flour, Raw split pigeon peas (hare tuvar ke dane)

Cuisine

Maharashtrian

Course

Snack

Level Of Cooking

High

Ingredients

  • Anarsa flour
    2 cups
  • Raw split pigeon peas (hare tuvar ke dane) coarsely ground
    1 cup
  • Ghee
    1 tablespo to deep fry
  • Khoya/mawa
    2 tablespoons
  • Powdered sugar
    1 tablespoon
  • Green cardamom powder
    1/2 teaspoon
  • Nutmeg powder
    a pinch
  • Poppy seeds (khuskhus/posto)
    to sprinkle
  • Tinned cherries
    for garnish

Method

Step 1


To make anarsa atta, soak 3 cups thick grained rice in water for 3 days, draining the water every night and replacing it with fresh water.

Step 2


After 3 days drain the water, spread the rice on a cotton cloth but not in the sun. When completely dry, grind to a fine powder.

Step 3


Add 2 cups powdered sugar to 3 cups rice powder and mix well. Take around 2 cups of anarsa atta in a bowl, add lukewarm water little by little and mix to make a soft dough. Divide into 6-8 equal portions and roll into balls.

Step 4


To make the stuffing, grind fresh split pigeon peas to form a coarse paste. Heat 1 tbsp ghee in a non stick pan and lightly saute the ground peas. Add khoya, powdered sugar, green cardamom powder and nutmeg powder and mix well. Let it cool completely.

Step 5


Spread one dough ball on your palm, place a little stuffing in the centre, gather the ends of the dough and press to seal. Heat sufficient ghee in a kadai on low heat.

Step 6


Gently slide in the stuffed anarsa and deep fry, without stirring till golden and crisp. Drain on absorbent paper.

Step 7


Sprinkle some poppy seeds on the anarsa when it is still hot. Garnish with a cherry and serve.

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