Monday, 21 October 2013

Anarsa | Anarse - Anarase recipe | diwali faral


The festival of lights is here.Diwali means Faral (treats or delicacies ).

Anarsa is one of my most favourite snacks for Diwali.One of my mausi makes the best anarase i have ever tasted . This recipe needs preparation in advance.

Making anarse is a compliacted task & will come perfect with practice.But is worth the effort.Only a sugran (master chef) can make a perfect anarse.

Perfect anarsa is one which has a jali ( mesh like) look  & crisp .





Ingredients

1 cups rice
1 cups powdered sugar or jaggery (grated)
1/4 cup milk
1 spoon ghee (tup)
Khuskhus (poppy seeds) as required
1 small banana
Ghee or oil for frying


Method:

1.Wash and soak rice for 3 days, changing water each day.
2.Wash and drain water, dry on a thick soft cloth, till dry.
3.Grind into powder and sieve it through fine mesh(chalan)
4.Add grated jaggery or sugar to powdered rice,ghee ,smashed banana . Add some milk if the mixture is too dry.
5.If possible pound this dough till it get little bit smooth.
6.Press dough tightly, keep closed in an airtight container  for 6-8 days.dont keep in fridge.
7.After 6-8  days again knead the dough till it get smooth, stiff. If required sprinkle little milk & knead again.
8.Divide dough into small balls  and cover them  with a moist clean cloth.
9.Use a clean plastic sheet.Sprinkle some poppy seeds on it.
10. Press small dough lightly on poppy seeds. Flatten the dough into a round.you can even place another plastic sheet greased with ghee on top of ball & roll it with rolling pin .
11. Meanwhile heat ghee or oil in a kadhai. Fry anarsa in ghee/ oil with poppy seeds side up or else they can get burnt . Be careful while frying slid the anarsa with help of a jhara ( spoon with holes which we use for frying pakora) in oil & the splash oil with another spoon so that it doesnt break . Shallowfry till golden on low-medium heat.

12.Drain keep aside to cool. Add more ghee to pan as required.
13 .Store in airtight container after completely cooled and crisp.


Tip :

1.At time of frying if anarsa breaks in oil then keep the dough back in airtight container for 1 more week & try again.this dough has shelf life of 2-3 months .

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