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 use sesame seeds instead of poppy seeds. I love the pearls look of poppy seeds on anarsa.