Anarsa

Discover Anrasa, a delicacy made from rice flour and jaggery, cherished in Maharashtra and Bihar. With its rich flavors and deep-rooted heritage, this sweet treat brings back memories of age-old celebrations and family gatherings, especially during Diwali. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 04 Oct 2016 in Recipes Course

New Update

Main Ingredients	Kolam rice, Jaggery (gur)
Cuisine	Maharashtrian
Course	Mithais
Prep Time	6-7 hour
Cook time	0-5 minutes
Serve	4
Taste	Sweet
Level of Cooking	Moderate
Others	Veg

Ingredients

1½ cup kolam rice
½ cup Jaggery (gur) grated
7 tablespoons Ghee
2 tablespoons Semolina (rawa/suji)
2 tablespoons Sugar

Method

Soak rice for 6-7 hours. Drain and spread on a absorbent towel to dry for 15-20 minutes.
Put rice in a grinder jar and grind to a smooth powder. Sift the powder into a bowl through a fine sieve.
Add jaggery and 1 tablespoon ghee and knead into semi-soft dough without using water. If required, use milk. Cover and rest the dough for 5-6 hours.
Divide dough into equal portions and shape them into small round balls.
Combine semolina and sugar on a plate and mix well. Place a round ball, flatten into a ½ cm thick round and coat it evenly well in the mixture. This is anarsa. Similarly prepare the remaining balls.
Heat 6 tablespoons ghee in a non-stick pan. Place anarsa and shallow-fry till light brown. Keep on pouring hot ghee from the sides in the pan on the anarsa. Do not flip the anarsa. Drain on absorbent paper.
Serve.

#Ghee #Jaggery (gur) #kolam rice #Semolina (rawa/suji) #Sugar