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Aanarsa

Aanarsa

Name: Aanarsa
Prep time: PT40mins (5 days of fermentation)M
Cook time: 15 min
Total time: 55 min
Yield: 2
Cuisine: Indian
Ingredients: Ghee; Rice Gud/Jaggery

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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?

Prep Time: 40mins (5 days of fermentation) minutes Cook Time: 15 minutes

Total Time 55 minutes

Servings: 2

Cuisine: Indian

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 6^th 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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