Aanarsa by Chef Ranveer Brar
Preparation time: 40 minutes (5 days of fermentation)
Cooking time: 15 minutes
Serves: 12-14 aanarsa
- 2 cups rice (the rice should not be sticky)
- 2 cups jaggery, grated
- 2 tsps ghee + for deep frying
- 2 tbsps milk
- 2 tbsps poppy seeds
- Wash the rice twice; fill with water till all the grains are soaked. Keep the rice soaked for five days, keep changing the water daily.
- On the sixth day, drain the water and spread rice grains on cloth. Let them dry out.
- Grind them to a dry powder. Make fine powder as possible. Sieve the powder through a fine mesh.
- Combine powdered rice, jaggery and ghee, and start kneading. Add milk to make pliable dough. It should be semi soft.
- Divide into 12-14 equal portions and make balls out of it.
- Sprinkle poppy seeds and place a dough ball. Start rolling over it and roll like a bit thick puri.
- Heat ghee in a kadai. Deep-fry the aanarsa in the ghee till golden brown.
- Drain the excess ghee and serve.
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This Masterchef India (Season 4) co-judge is a professional food stylist and a television show host with successful food shows, namely, Breakfast Xpress, Snack Attack, Homemade, Thank God It's Friday, Health Bhi Taste Bhi and a travel series, The Great Indian Rasoi.
Chef Brar has also represented India at the World Pastry Forum (WPF).
With over 15 years of experience in the food industry and over 10 years as executive and corporate chef across India and the USA, chef Ranveer has been recognized for his contribution to various cuisines by institutions such as The American Institute of Wine & Food (AIWF), Academy for International Culinary Art's (AICA) and James Beard House
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