Traditional Anaarse | How to make Traditional Anaarse

By Preeti Deo  |  6th Nov 2016  |  
4 from 1 review Rate It!
  • Photo of Traditional Anaarse by Preeti Deo at BetterButter
Traditional Anaarseby Preeti Deo
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About Traditional Anaarse Recipe

The traditional recipe involves fermentation of jaggery with washed dried and ground rice. The resultant dough is then rolled into small balls, flattened, topped with poppy seeds and then deep fried. I have included the preparation time of 5 minutes each day to drain and change the water for the rice and the rest to redrain, dry and grind. The dough is used after fermentation of a week.

Traditional Anaarse is a popular aromatic and delicious dish. You can try making this amazing Traditional Anaarse in your kitchen. This recipe requires 120 minutes for preparation and 20 minutes to cook. The Traditional Anaarse by Preeti Deo has detailed steps with pictures so you can easily learn how to cook Traditional Anaarse at home without any difficulty. Traditional Anaarse is enjoyed by everyone and can be served on special occasions. The flavours of the Traditional Anaarse would satiate your taste buds. You must try making Traditional Anaarse this weekend. Share your Traditional Anaarse cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Preeti Deo for inputs. In case you have any queries for Traditional Anaarse you can comment on the recipe page to connect with the Preeti Deo. You can also rate the Traditional Anaarse and give feedback.

Traditional Anaarse

Ingredients to make Traditional Anaarse

  • For this recipe, I used 1 pela (traditional glass) of Ambe mohar rice
  • 1 pela of grated jaggery
  • poppy seeds to top
  • ghee to fry

How to make Traditional Anaarse

  1. Soak the rice for 3 days and change the water everyday. On the 4th day drain away all the water.
  2. Spread the rice on a kitchen towel. Let this stay in the shed for a couple of hours. Then grind this rice in a mixer into a fine flour. Sieve it well to get a finer flour.
  3. To this mixture, add equal quantity of jaggery and rub it in slowly to make soft dough. Place this dough in an air tight container. (Ideally it should be set aside for a week. 4 days of wait should give you good results.)
  4. In a pan heat ghee/oil to fry. Grease your palm. The resultant dough is then rolled into small balls, flattened and topped with poppy seeds which is then deep fried.
  5. Drain it on the flattenned rice (pohe). (Now this is a tip apt for Diwali preps.) These pohe can be used for making chivda, the oil drained can also be used for the chivda.

My Tip:

You may need to add in a spoon of milk in case it doesn't incorporate the jaggery and rice flour well. But that is the last resort.

Reviews for Traditional Anaarse (1)

Shalini Dubey3 years ago

love your presentation!

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