Anarse is an Indian rice-based sweet pastry. It is known as Ariselu (in Telugu), Anarse (in Marathi), Adhirasam (in Tamil), Kajjaya (in Kannada). It is makde with soaked powdered rice, jaggery or sugar and poppy seeds. My family loves jaggery anarse more than sugar anarse.
Ingredients:
- 1 full cup rice
- 1 cup jaggery (rice to jaggery is 1: 0.75)
- 3 tbsp white poppy seeds
- Oil for deep frying
Method:
- Wash and soak rice in water for 3 days by changing water every day
- On 4th day, drain the rice and spread it on a cotton cloth
After 2-3 hours (rice should not be very dry), grind it to a fine powder in a mixer- Sieve the rice powder
- Add jaggery to rice powder and mix with hands first
- Mix the mixture in a mixer
- Store the mixture in a closed box
- Best time to make anarse is after 3-4 days after the mixture is done
- Take out the dough in a plate and knead it well
- Spread some poppy seeds on a plate
- Apply some ghee on your palms
- Take a small ball of a dough and make a small circular disc by tapping dough on poppy seeds
- Take oil in a pan and heat on medium heat (you can use ghee in place of oil)
- Add anarsa gently into oil with poppy seed side up
- Using a spoon sprinkle hot oil in the pan over the surface of anarsa until it gets golden color
- Transfer fried anarsa to a plate to drain excess oil
- Anarse should be crispy, puffy and should have mesh like texture
- Once cool, store them into an air tight container and enjoy!
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