Anarsa recipe: Prepare the healthy Maharashtrian dish in simple steps

Anarsa is an authentic Maharashtrian sweet dish specially made in the festive season like Diwali and Dussehra. Famous for its pastry-like shape, Anarsa is a snack made from soaked powdered rice and jaggery or sugar. Known as Adhirasam in Southern India and Anarsa in Himachal Pradesh and Uttarakhand, Aanarsa is a simple, yet lip-smacking recipe which is a healthy substitute with the calorie-filled snacks.

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Ingredients:

• Kolam rice 1½ cup
• Jaggery (Gur) grated ½ cup
• Ghee 7 tablespoons
• Semolina (Rawa/suji) 2 tablespoons
• Sugar 2 tablespoons

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Recipe-1

• Wash the rice twice. Fill with water till all the grains are soaked. Keep the rice soaked for 5 days, keep changing the water daily.
• On the 6th 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, ghee and start kneading. Add milk to make a 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 kadhai. Deep fry the anarsa in the ghee till golden brown.
• Drain the excess ghee and serve.

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(Source: Radha Prasad)

Recipe-2

• Soak any rice for 6-7 hours. Drain and spread on an absorbent towel to dry for 15-20 minutes
• Put rice in a grinder jar and grind to a smooth powder. Sift the powder into a bowl through a fine sieve.
• Add jaggery and 1 tablespoon ghee and knead into a semi-soft dough without using water. If required, use milk. Cover and rest the dough for 5-6 hours.
• Divide dough into equal portions and shape them into small round balls.
• Combine semolina and sugar on a plate and mix well. Place a round ball, flatten into a ½ cm thick round and coat it evenly well in the mixture. This is anarsa. Similarly, prepare the remaining balls.
• Heat 6 tablespoons ghee in a non-stick pan. Place anarsa and shallow-fry till light brown. Keep on pouring hot ghee from the sides in the pan on the anarsa. Do not flip the anarsa. Drain on absorbent paper.

( Source: Sanjeev Kapoor)

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