Anarase
Anarasa in Marathi I ngredients: 1 cup white Rice 1 cup grated Jaggery 1 tbsp Ghee 2 tbsp Poppy seeds Oil/ Ghee for deep frying M...
https://chakali.blogspot.com/2008/10/anarasa-maharashtrian-diwali-faral.html
Anarasa in Marathi
Ingredients:
1 cup white Rice
1 cup grated Jaggery
1 tbsp Ghee
2 tbsp Poppy seeds
Oil/ Ghee for deep frying
Method:
1) Wash rice and drain. Soak Rice in water for 3 days. Change water everyday.
2) On 4th day drain water completely. Leave for 15 minutes. Then transfer it to clean cotton cloth and leave there until become dry. Grind washed and dried rice to fine powder. Sieve and strain ground Rice through strainer to get fine powder of rice.
3) In a mixing bowl add grated Jaggery, Ghee and fine Rice powder. Knead well and make dough. Do not use water to knead. Keep this dough in airtight Plastic container for 3 to 4 days at room temperature.
4) After 3-4 days, remove dough from container. Make 1 inch balls of the dough. Heat oil for deep frying. On rolling board, sprinkle little poppy seeds, place one ball over it and roll to medium thick puri. Deep fry this puri on medium heat. Keep the Poppy seeds side up while frying. Also do not turn the side, otherwise Poppy seeds could get burn.
5) Crucial part while frying – once you left the Puri into oil, it will spread into oil so keep a steel spoon and frying spoon ready. So that you can avoid too much spreading and manage Anarasa.
6) While frying, sometime Anarasa gets crumble into Oil. Then store remained dough to airtight container and use afterward. This dough stays good for 4 to 6 months in airtight container.
7) Deep fry Anarasa to golden color. Keep fried Anarsa standing in colander and let the Oil drain. Once Anarsas are cool store them into Airtight container.
Labels:
Diwali Festival, Diwali Faral, Maharashtrian Faral, Anarasa, Anarsa recipe
Ingredients:
1 cup white Rice
1 cup grated Jaggery
1 tbsp Ghee
2 tbsp Poppy seeds
Oil/ Ghee for deep frying
Method:
1) Wash rice and drain. Soak Rice in water for 3 days. Change water everyday.
2) On 4th day drain water completely. Leave for 15 minutes. Then transfer it to clean cotton cloth and leave there until become dry. Grind washed and dried rice to fine powder. Sieve and strain ground Rice through strainer to get fine powder of rice.
3) In a mixing bowl add grated Jaggery, Ghee and fine Rice powder. Knead well and make dough. Do not use water to knead. Keep this dough in airtight Plastic container for 3 to 4 days at room temperature.
4) After 3-4 days, remove dough from container. Make 1 inch balls of the dough. Heat oil for deep frying. On rolling board, sprinkle little poppy seeds, place one ball over it and roll to medium thick puri. Deep fry this puri on medium heat. Keep the Poppy seeds side up while frying. Also do not turn the side, otherwise Poppy seeds could get burn.
5) Crucial part while frying – once you left the Puri into oil, it will spread into oil so keep a steel spoon and frying spoon ready. So that you can avoid too much spreading and manage Anarasa.
6) While frying, sometime Anarasa gets crumble into Oil. Then store remained dough to airtight container and use afterward. This dough stays good for 4 to 6 months in airtight container.
7) Deep fry Anarasa to golden color. Keep fried Anarsa standing in colander and let the Oil drain. Once Anarsas are cool store them into Airtight container.
Labels:
Diwali Festival, Diwali Faral, Maharashtrian Faral, Anarasa, Anarsa recipe
Vaidehi, you hv a lovely space here on blog, n what a lovely authentic recipe..never heard of this dish earlier! Tks for sharing!! These look absolutely gorgeous!
ReplyDeleteTakes me back to the weddings and the rukhvats where anarsas are placed. but it involves a lot of effort.
ReplyDeleteHi Purnima, Priyanka
ReplyDeleteThanks for your lovely comments...
I never heard of it..process is also heavy but the final outcome is yummyyy...
ReplyDeletewow lovely mouth watering recepi and colorful photos. but process is little bit tough but the stuff looks so delicious.
ReplyDeleteThanks for this recipe. anarasa has been my fav faral since childhood. just one thing. the rice thing seems very cumbersome. i have readymade rice flour. will that do as well? i am a working woman and really don't have that kind of time. thanks
ReplyDeleteon tarla dalals website there is a easy anarase recipe where u can use rice flour directly. appears easy.can give a try in pilot quantities
Deletehi daya
ReplyDeleteI am not sure whether rice flour is suitable for this recipe because I have not used rice flour to make it.
if you are staying in Mumbai, there are plenty of maharashtrian stores who sell readymade Anarse flour. or you can try with very little rice flour.
Hey vaidehi,
ReplyDeleteI always follow ur recipes to the t and anarsa is my fav. But I m having problem with this recipe. In step 3 u said don't use water for kneading and my dough is still powder like. I think jaggery I used is very dry. I try to add more ghee but I will need atleast a half cup ghee. I am scared to add this much ghee and it might ruin the recipe. Please suggest what kind of liquid should I add to make dough? Please help diwali is just 5 days away and I wanna eat anarse.
Hi, is there any substitute for poppy seeds?
ReplyDeleteHello Anuja
DeleteYou may use sugar instead of poppy seeds.