Name: Rice Anarse recipe by Shashi Tewari at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Rice 250 gms; Jaggery grated 2cups; Elaichi powder 1 tsp; Ghee for deep frying anarsa 1 cup; Khas khas( poppy seeds) 1 tbsp

Instructions

Soak rice for overnight.
In the morning strain the rice in a colander and spread them on a neat cotton cloth.Keep in the shadow only.
When water has been absorbed by the cloth and rice are almost dry but having some moisture in them they are ready to be ground.It takes 2 hours in monsoon season.
Transfer them in a jar and grind them.Take out this ground rice in a big thali..Add grated jaggery and knead the dough with this jaggery only.No water is required. You have to be little patient at this hour.
Dough will be prepared.Keep this dough for 5 hours as it is.
Now knead the dough again,add elaichi powder and make balls.Flatten them. Just sprinkle some dry khas khas over them.
Heat oil in a kadhai and fry these anarse on medium heat.
Don't be in haste while frying them.They take time in frying. Don't flip them just sprinkle hot ghee over them now and then.When they become brownish take them out and strain vertically.
Can be kept in container for a week.They are crispy and crunchy from outside.

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