Anarsa by Chef Ranveer Brar

Preparation time: 40 minutes (5 days of fermentation) 

Cooking time: 15 minutes 

Serves: 12-14 Anarsa 

Ingredients

• 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

Preparation:

• 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.