Anrase is a special dish for Diwali, normally it is more famous in northern India. My mother starts the preparation of sweets during Diwali with Anrase as rice grains have to be soaked 2 days before to prepare Anrase. Do add it to your Diwali cuisine this year. Let us start the preparation.
Anrase is made in 2 ways : round like balls or flat Tikkis. Round Anrase are crispy on the outside and soft on the inside while eating, and have a unique taste.
हिन्दी में पढिये : Anrase
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 video in Hindi