Anarsa Recipe | How to Make Anarsa

anarsa recipe, anarsa recipe in hindi, how to make anarsa

anarsa recipe by nisha madhulika

Ingredients required :

Rice grains(small sized) – 300 grams ( 1 1/2 cup)
Sugar – 100 grams (1/2 cup)
Curd/milk – 1tbsp
Ghee – 2 tbsp
Til(sesame seeds) – 25 grams (2 tbsp)
Ghee – to fry

How to make Anarse :

Clean the rice, wash then soak in water for 2 days. Do change its water once in 24 hours.

Remove water from rice, spread out the grains on a clean, thick cloth and place in the shadow.

Water will dry up from these rice grains in 1- 1 1/2 hours(rice grains should not be completely dry they should be a bit soft).

Put these grains in a mixer to make a thick powder similar to that of wheat flour.

Take out the rice flour in a utensil, you can filter the flour with a strainer with big holes.

Grind sugar and mix with the rice flour properly.

Churn curd or milk and put in this flour and with this curd or milk knead a soft dough.

Cover the dough and keep aside for 12-14 hours.

Pour Ghee in a frying pan(kadhai) and heat(pour Ghee enough to submerge Anrase in oil to fry).

To make round Anrase break small pieces from the dough, roll them into balls then coat with Til and put 4-5 balls in the pan.

Keep moving the balls with a ladle and fry till they turn light brown then take them out on a plate.

Make more Anrase’s and put them in Ghee, fry these too and take them out. Similarly make Anrase’s with the entire dough.

Hot Anrase is ready.

For flat Anrase break off little pieces from the dough, round them up then press with your palms making them flat.

Coat them with Til and put 2-3 Anrase at one time in hot Ghee.

Gently turn them over and fry till they turn light brown then take Anrase out in a plate.

Make more Anrase’s and put them in Ghee, fry these as well then take them out.

Similarly make Anrase’s with all of the dough. Hot Anrase is ready.

You can eat these Anrase right away and relish their taste.

When they cool off fill Anrase in a container and store for almost 15 days.

anarsa recipe by nisha madhulika 2

anarsa recipe by madhura


For Dough:

1 cup Rice (Broken Basmati)
2 cups Water
1/2 cup grated Jaggery

For Anarase:

Oil for frying


For Dough:

Take rice in a bowl. Wash it well 3-4 times. Add water. Soak the rice for 3 days.

Wash the rice well and change the water daily. After 3 days the rice may smell bad.

Drain all the water from rice.

Spread clean and dry cloth over newspapers. Spread the soaked rice over the cloth and let it dry completely.

Rice will be dry within 2-3 hours. Due to newspaper water gets absorbed quickly and it helps in drying the rice quickly.

You can use hair dryer to dry the rice faster.

Put the rice in a blender jar and grind it. Sieve the flour through a strainer.

Blend the flour again that remains behind on the strainer. Add jaggery.

Jaggery is of 2 types. Chikkicha gudh also known as dark jaggery out of India as it is darker in color.

And another is regular jaggery also known as light jaggery.

For this recipe use regular jaggery. Mix jaggery well with rice flour.

Add this mixture into a blender pot and blend it once more. You can use the food processor for this purpose.

Take the mixture in a mixing bowl. Cover and give it a standing time of 2 hours so that rice and jaggery will release the moisture and we can prepare nice dough out of it.

After 2 hours either you can grind it in a mortar or blend it once more in a blender jar.

If the mixture is dry, you can add 2-3 tsp milk to it and make the dough. Don’t add too much water.

Pour the dough into a plastic bowl. Knead it and make a thick dough.

For Anarase:

Cover and keep overnight. The next day the dough is nicely fermented.

Heat oil in a pan.

Take a small ball out of the dough. Grease bit oil to hand and roll it into a disk with hands only.

Add poppy seeds on the plate and put anarasa over poppy seeds and roll out a bit again.

Don’t keep all the anarase ready. When you fry one anarasa, roll out another one.

While frying, the oil should not be too hot. Keep the heat on medium or a bit less.

While dropping anarasa in hot oil, make sure that the side having poppy seeds faces up.

Sprinkle a little oil over it continuously and fry on low heat for 4-5 minutes.

Fry until they turn nice brown and have a net.

Remove from oil. Put it on tissue paper.

anarsa recipe by madhura