Anarsa is a special Diwali snack prepared during the festive season in Maharashtra. This recipe needs preparation in advance. Traditionally raw rice is soaked for 3 days changing water every day. The final recipe is really easy to make.
1 cup raw rice
¾ cup Jaggery grated
2 tbsp Ghee
Saffron – few strands in 2tsp milk
½ tsp Cardamom powder
Poppy seeds as required
- Clean, wash and soak the rice for 1-2 days changing water 2 times.
- Drain the water and spread on a clean cotton cloth till dry.
- Grind into fine powder.
- Heat a heavy base pan, add 2 tsp of water and grated jaggery (till it just melts). Switch off the flame. Add the rice flour, cardamom, saffron and ghee.
- Tip: Sprinkle a little milk if the mixture is too dry.
- Knead well to make a smooth and stiff dough. You can add a tsp of rice flour if the dough is too soft.
- Leave it for 30 minutes covered.
- Spread poppy seeds on a flat plate.
- Divide the dough into equal portions of small round balls.
- Roll these balls on the poppy seeds and flatten them.
- Deep fry these anarsa on low medium flame till golden brown.
- Drain excess oil on tissue paper. Cool and store in airtight container.
- You can usesesame seeds instead of poppy seeds. I love the pearls look of poppy seeds on anarsa.