Anarsa recipe | How to make anarsa | Learn how to make anarsa with step-by-step photos and video. Hey everyone, welcome to Candid Treat. If you are new to this recipe, you have to give it a try. Because it is very easy to make and a tasty sweet dish made with rice flour. You can make this anarsa as a snack.
Anarsa
Anarsa is a rice flour biscuit made with rice flour, sugar, jaggery, poppy seeds. It is a very famous dish of Bihar and Maharashtra. Traditionally anarsa is made during the Diwali festival. But you can make this for any occasion. For anarsa, we need some rice four. You can use either readymade flour or homemade flour. Then you have to prepare a loose dough for anarsa. After that fry these anarsas on a high flame until it turns golden. You can also store this for 7 to 9 days in an air-tight container.
How to make homemade rice flour?
First, take some rice. You can use any kheer rice, basmati rice, or any local rice for this. After that wash them well and soak them for 7 to 8 hours. Then drain out the water and spread the rice on any cotton cloth for 4 to 5 hours or until it is a little bit dry from outside. Nw, take a mixture grinder, add rice and grind them into a fine powder. That’s it. Your homemade rice flour is ready. You can also store this flour in an air-tight container for 10 to 15 days in the fridge.
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INGREDIENTS
- 350 grams of rice flour
- 130 to 150 grams of sugar
- 6 to 7 tbsp ghee
- 60 to 70 ml milk
- A pinch of cardamom
- 1 tbsp poppy seeds
- Ghee for frying
How to make anarsa?
First, take some rice flour. You can use any bowl for measuring. Then divide the flour into two half.
Now take half a bowl of sugar with that same measuring bowl for exact measurement.
Add milk.
Mix well and leave it for 3 to 4 minutes.
Now add some ghee. And dry mix the rice flour.
We want this type of texture. When you tightly close the flour in your hands, it should be nice and combined.
Now add cardamom. Add poppy seeds.
Add sugar. And mix well.
Here we need loose dough. If your dough looks medium soft, add more milk and knead it. After that leave it for 5 to 10 minutes.
Take some poopy seeds and some oil for greasing the spatula. Now take any steel spatula. Grease it with some oil. Sprinkle some poppy seeds.
Take a tbsp of dough. And press them a bit.
Spead it into a small circle. Do not make a thin circle. We want a thick circle.
Again top it with some poppy seeds and press them a bit.
Now, take a kadhai, add some ghee. Heat it for 2 to 3 minutes on a high flame. Carefully drop the anarsa into the ghee.
Fy them on a high flame for 2 to 3 minutes. If you fry them on low or medium flame, it turns hard. So always fry them on a high flame.
When it turns golden in color, remove it from the ghee. It is ready.
Fry all of them like this. You can fry 2 to 3 anarsas at a time. The texture of this anarsa is crisp from the outside and soft from the inside. You can store this for 7 to 9 days in an air-tight container.
