Crispy Poppy Seed Anarsa

Anarsa Recipe

🕒 Total Time: 74 hours

Ingredients:

• 4 cups rice
• 3 1/2 cups powdered sugar
• 3 1/2 cups ghee
• 1 cup poppy seed
• 1/3 cup milk

Instructions:

1. Preparation: Begin by washing the rice thoroughly and soaking it in plenty of water. Allow the rice to soak, changing the water every day for three days. This process helps to soften the rice grains and prepares them for grinding.

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2. Drain and Dry: After three days of soaking, drain all the water from the rice and spread it out evenly on a clean cloth. Let it dry for 3-4 hours until the grains are slightly dried out.

3. Grind: Once the rice has dried sufficiently, transfer it to a grinder and grind it into a fine powder. Sieve the powdered rice to ensure a smooth texture, free from any lumps.

4. Mix Sugar: In a large mixing bowl, combine the powdered rice with the powdered sugar. Mix them thoroughly to ensure even distribution of the sugar throughout the rice flour.

5. Rest the Dough: Now, press the mixture into a compact mass and set it aside for 2 hours. This resting period allows the flavors to meld and the mixture to firm up slightly.

6. Knead with Milk: Gradually sprinkle milk over the mixture while kneading it gently. Continue to knead until you achieve a soft, pliable dough consistency. The milk helps bind the ingredients together and adds a subtle richness to the dough.

7. Prepare the Work Surface: Lay out a clean plastic sheet or work surface and sprinkle it with a few poppy seeds. These seeds will prevent the dough from sticking and add a delightful crunch to the finished anarsas.

8. Shape the Anarsas: Take a ping-pong-sized portion of the dough and roll it into a smooth ball. Press the ball onto the sprinkled poppy seeds and flatten it slightly. Using your hands, gently rotate and thin out the dough, shaping it into a round disc approximately 4 inches in diameter.

9. Fry the Anarsas: Heat 3-4 tablespoons of ghee in a frying pan over low heat. Once the ghee is hot, carefully place one of the prepared anarsas into the pan, seeds side up. Shallow fry the anarsa until it turns a golden brown color on both sides, ensuring it cooks evenly. Repeat this process for the remaining dough, adding more ghee to the pan as needed.

10. Drain and Cool: Once cooked, remove the fried anarsas from the pan and drain them on a paper towel-lined plate to remove any excess ghee. Allow the anarsas to cool completely for 5-6 hours before storing them in airtight containers. This cooling period allows the anarsas to firm up and develop their characteristic crisp texture.

Serve these delicious anarsas as a sweet treat or snack, perfect for any occasion or celebration. Enjoy the rich flavors and unique crunch of these homemade delights! 🌟👩‍🍳