Anarsa or Anarsha is a popular sweet made with jaggery, prepared during festivals, especially Diwali. Did you know that it's South Indian version is called Athirasam and Anarsha is made in Nepal too?

55 minutes
2
Indian
Aanarsa Recipe - Ranveer Brar

Ingredients

Preparation Time: 40mins (5 days of fermentation)

Cooking Time: 15mins

Serves: 12-14 aanarsa

2 Cups Rice (the rice should not be sticky)

2 Cups Gud/Jaggery, grated

2 tsps  Ghee + for deep frying

2 tbsps Milk

2 tbsps Khus khus/Poppy seeds

Process

  • Wash the rice twice. Fill with water till grains are soaked. Keep the rice soaked for 5 days and remember to change the water daily.
  • On the 6th day, drain the water and spread rice grains on cloth. Let them dry out.
  • Grind them to a dry and fine powder. Sieve the powder through a fine mesh and transfer to a bowl.
  • Combine powdered rice, jaggery, ghee and start kneading. Add milk to make a pliable dough. It should be semi soft.
  • Divide into 12-14 equal portions and make balls out of it.
  • Sprinkle khus khus on the rolling surface and roll the dough portions over it. Keep the puris thick.
  • Heat ghee in a kadai. Deep fry the aanarsa in ghee till golden brown.

Drain the excess ghee and serve.

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