Anarsa

This has nothing to do with Anar or pomegranate but is made out of rice flour and hardened milk ( or khoa). This foodstuff is once of the Indian cookies without any modern preservatives and can be stored for 3-4 weeks if proper care is taken to keep out moisture.

Material Required (for 20 pieces):

Raw Rice – 250 Gms
Hardened Milk(Khoa) – 100 Gms
Sugar – 100 Gms
Cardamom – 2-3 flowers
Ghee – 250 Gms
Poppy Seeds (Posta in Hindi) – 50 Gms

Preparation Steps:

1. Wash the raw rice and keep aside to soak off all water for about 45 minutes.
Grind the raw rice.
2. Take a deep frying vessel and put sugar in approximately 1 cup of water. Switch the stove on.
3. Add Khoa and powdered cardamom to the mix and stir properly.
4. Add the powdered rice to the liquid after about 5-7 minutes with continuous mixing. At the end of mixing, the dough is prepared.
5. Wash the poppy seeds and spread on a flat tray.
6. Prepare tablets from the rice dough of about palm size and touch the tablets to the poppy seeds for uniform distribution.
7. Take a frying pan and let it simmer after adding ghee.
8. Deep fry the tablets without turning it upside down. After about 5-7 minutes take it off the frying vessel, soak off the extra ghee and Anarsa is ready to savour.


Things to Take Care of:

1. Grinding the raw rice in hand grinder produces the traditional effect but modern day food processing is OK.
2. Add just enough water so that the dough doesn’t come out to be too thin or thick. In case it is too thin, add some extra rice powder.
3. Apply poppy seeds only on one faceof the tablet.
4. Do not deep fry on high flame.