Food

Anarsa by Chef Ranveer Brar

Chef Ranveer Brar Darpan, 28 Oct, 2024

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.

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