Anarsa

Ingredients list for Anarsa

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

Method

1. Soak rice for 6-7 hours. Drain and spread on a absorbent towel to dry for 15-20 minutes
2. Put rice in a grinder jar and grind to a smooth powder. Sift the powder into a bowl through a fine sieve.
3. 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.
4. Divide dough into equal portions and shape them into small round balls.
5. 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.
6. 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.
7. Serve.