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Traditional Anaarse

Nov-06-2016
Preeti Deo
120 minutes
Prep Time
20 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Hard
  • Diwali
  • Maharashtra
  • Frying
  • Dessert
  • Egg Free

Ingredients Serving: 6

  1. For this recipe, I used 1 pela (traditional glass) of Ambe mohar rice
  2. 1 pela of grated jaggery
  3. Poppy seeds to top
  4. Ghee to fry

Instructions

  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.

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Shalini Dubey
Nov-07-2016
Shalini Dubey   Nov-07-2016

love your presentation!

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