Diwali special-Anarsa

October 18, 2006 at 10:56 pm 26 comments

The festival of lights is here. The entire city is lit up with colorful lamps and lanterns.I don’t need to mention that the fireworks have already begun. I love this festival.Diwali also brings along my favourite treats (Faral).I am really glad Vee has chosen JFI theme as Diwali treats.

Anarsa is one of my most favourite snacks for Diwali.I remember how we would eagerly wait every Diwali for my Grandmother to make them. The ingredients are quite simple..Rice and jaggery …the taste amazing…This recipe needs preparation in advance.But is worth the effort.

So go on and enjoy my grandmothers recipe this Diwali for Anarsa

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To make 10- 12 Anarsas you need

2 Cups rice (the older the better)

1 ¼  Cup jaggery finely grated (change the proportion as per taste)

Ghee made from Cow’s milk for frying

2 tbsp poppy seeds

1 tbsp milk

Wash and soak rice in water for 3 days. Change the water everyday.Drain the rice and spread it on a cotton cloth and let it dry nicely.Grind this to a fine powder and sieve it through a fine mesh(the one you use for sieving all purpose flour).Add the grated jaggery and mix nicely. Press the mixture nicely and keep it closed /covered for 5-6 days. Knead this mixture into a pliable dough sprinkling a little milk if required.

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 You will need very little milk. So just sprinkle the milk and knead. Take a plastic sheet and sprinkle the poppy seeds on it. Make small lemon sized ball from the dough and press it lightly on the poppy seeds. Flatten the dough into a round.Apply some ghee to your hand if the dough sticks.

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Meanwhile heat the ghee. Fry the Anarsa in the Ghee with the poppy seeds side up.Keep on splashing ghee over the upper side of the Anarsa with the ladle without disturbing the Anarsa. Fry till the Anarsa is golden brown. The poppy seeds side of the Anarsa will have a siort of a mesh on it once it is fried.You have to be careful with the oil temperature here.Heat it on medium flame or else the Anarsa will break.

Remove the Anarsa and drain the ghee. To drain the ghee keep the Anarsa in a vertical position. Cool nicely…5-6 hours or till crisp and store it in an airtight container.

 

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Happy Diwali to all of you. May this festival sparkle your life with joy and happiness. Have a safe Diwali.

See you on 28th October.

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Entry filed under: For the sweet tooth. Tags: .

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26 Comments Add your own

  • 1. Sakshi  |  October 19, 2006 at 7:18 pm

    Happy Diwali. Hope the year brings you joy.
    Ps. Take lots of pics and send them to me.

    Reply
  • 2. Vee  |  October 20, 2006 at 5:06 am

    Soak it for 3 days and keep the mixtute aside for 5-6 days. You have the patience of a saint!!!…I will try it maybe for christmas because they definitely aren’t going to be ready for diwali :)

    Nice one. One more recipe to try from…

    Thanks for participating and Happy Diwali!!!

    Reply
  • 3. Indira  |  October 20, 2006 at 1:07 pm

    What a beautiful creation!
    I love traditional recipes like these. Thanks for sharing your grandma’s recipe with us on this festival day, Madhuli.

    Subha Deepavali to you and to your lovely family!

    Reply
  • 4. Vaishali  |  October 20, 2006 at 1:12 pm

    Madhuli,
    Chchan zaale aahet anaarse. :) They are my favourite after Shankarpali. Btw, I am happy to see that you too use jaggery for them. Many use sugar, but I personally find the Anarsa more tasty (khamang) when made using jaggery. Btw, now that I am back in India, you could perhaps invite me to taste those goodies. ;-)
    Happy Diwali to you and your family!

    Reply
  • 5. Gauri  |  October 20, 2006 at 10:22 pm

    Anarase are my favourite. Do you grind the rice in a mixer- Ikade ameriket chakki nahi. Also when you keep it if 5-6 days. Do you keep it refrigerated?

    Reply
    • 6. deepa  |  October 9, 2009 at 1:35 pm

      yah , u can grind it on a mixer, and there is no need of refrigeration. just keep it in a tight container so the dough get soft i use to put 1/2 a ripe banana in it so the dough get soft quickly
      deepa

      Reply
  • 7. Ashwini  |  October 21, 2006 at 4:08 am

    Madhuli what a treat…I cant believe you made anarse..I have always thought they were rather difficult. Tondala pani sutla :-D
    Happy Diwalli to you and your family.

    Reply
  • 8. Priya S&S  |  October 21, 2006 at 6:40 am

    We make this the next day after Diwali for ” Anantha Viratham” pooja.

    Happy Diwali t you and your famlily Madhuli !

    Reply
  • 9. Lakshmiammal  |  October 22, 2006 at 8:55 pm

    Wow, You have a great patient. Want to make them , still I fear bcoz of my forgetfullness.Great looks

    Reply
  • 10. Asha  |  October 22, 2006 at 11:33 pm

    Beautiful dessert!!
    Happy Diwali!

    Reply
  • 11. mandira  |  October 24, 2006 at 1:16 am

    Such a simple and delicious dessert. Hope you had a wonderful diwali. :)

    Reply
  • 12. outofthegarden  |  October 24, 2006 at 4:48 am

    Hi Madhuli, my first visit from Vee’s round up — these sound wonderful! Thank you for sharing the recipe — if I gather the patience, would love to try it :)

    best wishes
    Linda

    Reply
  • 13. sarika  |  October 24, 2006 at 2:11 pm

    I wonder if you have tried cooking in olive oil. There is a common misconception that olive oil is only for mediterranean food. This isn’t the case. Olive pomace oil is great for Indian food. It isn’t too expensive either – because it is used in 1/3 the quantity and is reusable 3 times. You can fry in it too. And, of course, it’s the best oil for health. Try it out. You can get it easily at http://www.leonardoolives.com . They provide the entire range of olive oil and of very high quality. And they deliver free and have a special discount for caterers! Olive oil is my new discovery as a cook. It seems you also look at cooking as a creative experience, so I’m sure you’ll enjoy experimenting with it. Try it out.

    Reply
  • 14. Krithika  |  October 25, 2006 at 1:08 am

    What a lovely treat ! Thanks for sharing this traditional recipe

    @Thank you all of you for your kind words.

    Vee thanks for hosting such a wonderful event.

    Indira your encouraging words means a lot to me.Thanks!

    Vaishali, You are welcome….Now I’ll be waiting for you to drop in.Pune is not very far!

    Gauri, yes I too grind it in the mixer and no we don’t refrigerate it.Just cover it with some cloth and lid

    Sarika,thanks for that wonderful and healty information.Will try olive oil next time. 

    Reply
  • 15. Food Loving  |  December 11, 2006 at 12:10 pm

    nice recipes!!!!!!!!!!!!!!!!!!!!!!!!!!

    Reply
  • 16. zoogster costume  |  June 5, 2007 at 5:36 pm

    zoogster costume

    ka-ka-sh-ka 4053741 zoogster costume start page

    Reply
  • 17. ratnakar  |  July 30, 2007 at 8:54 am

    khamang, uttam ani kay bolu
    navin shiknaryna good receipe.
    nice.

    Reply
  • 18. jadey n courtz  |  October 3, 2007 at 2:36 pm

    we lv diwali its sooo fun!
    @ Yes that’s one of the festivals we enjoy the most!

    Reply
  • 19. Indira Thakur  |  October 22, 2007 at 2:48 pm

    I wish everyone a Happy and Prosperous Diwali from Diwali Gifts Cards

    Reply
  • 20. Reshmi Mittal  |  October 22, 2007 at 3:57 pm

    Wish your all loved ones from our special collection of ecards at Diwali cards

    Reply
  • 21. Pratap Srivastav  |  October 22, 2007 at 4:27 pm

    What better than Sending a greeting card to your friends and loved ones. Here, Deepavali cards are some exclusive and special eCards to send.

    Reply
  • 22. Anshuman Prasad  |  October 22, 2007 at 4:56 pm

    Celebrate the festival of lights with lighted diyas and send free eCards to all your loved ones from Diwali Ecards

    Reply
  • 23. Pronab Mukherjee  |  October 22, 2007 at 5:46 pm

    At Diwali Festival Cards get into the mood of this occasion & send these printable FREE Diwali festival greetings to all your beloveds.

    Reply
  • 24. Rucha  |  May 11, 2009 at 7:05 pm

    Thank you very much for such delious recipe but i would like to ask you if i already have rice powder then how should be the soaking procedure?

    Reply
  • 25. shubha  |  October 5, 2009 at 2:07 am

    Hi guys i have one question….can i use idli rice for this recipe??…pls reply soon

    Reply
  • 26. Agasthya Roy  |  September 12, 2013 at 4:39 pm

    In case you live abroad or are visiting a foreign country on business on the special occasion, send Diwali cards to India to compensate for your absence. Use a web portal such as Post My Greetings to order the cards online for free delivery to any part of the country.
    The website offers attractive discounts on various cards and gift items.

    https://www.postmygreetings.com/greeting-cards/festivals/diwali

    Reply

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