Anarshe / Anaras

Ingredients:

2 Glasses of Rice

2 Glasses of Jaggery

Poppy seeds

Pure Ghee for frying

Note: If you prefer sugar, you can use same quantity of sugar or if you want to use both sugar and Jaggery(1/2 & 1/2 proportion). If you want to use refined oil for frying its upto you.

This traditional dish goes well with Jaggery & Ghee, it taste rich.

Recipe:

Soak rice for 3 complete days (36 hours), change water every 12 hours. On 4th day drain water, disperse the rice on the cloth to absorb extra water.

Then grind it and filter it using flour filter just to separate coarse & fine powder, repeat grind & filter this until nothing remains to filter.

Mix Jaggery with flour and keep it for half day atleast so that flour will gel with Jaggery and Jaggery melts. Later preserve it in fridge in a tight container.

1. Whenever you want to prepare, take required dough(see picture 3) , knead with little milk and make small balls.

2. Take poppy seeds, apply on one side and make it round with finger by applying little ghee to fingers(as shown in video)

3. Fry it in hot ghee, the side which has poppy seeds should be on top, we dont turn other way to fry as we applied poppy seeds.

Hot Anaras are ready to serve!!

Sorry for long post!

Note: Jaggery or sugar is taken in equal amount of Rice but not the flour.