Diwali Special Anarsa Recipe

October 19 2017

Recipe Ingredients

kolam rice 1½ cup

 Jaggery (gur) grated½ cup

Ghee 7 tablespoons

Semolina (rawa/suji) 2 tablespoons 

Sugar 2 tablespoons

Step 1

Soak rice for 6-7 hours. Drain and spread on a absorbent towel to dry for 15-20 minutes

Step 2

Put rice in a grinder jar and grind to a smooth powder. Sift the powder into a bowl through a fine sieve.

Step 3

Add jaggery and 1 tablespoon ghee and knead into semi-soft dough without using water. If required, use milk. Cover and rest the dough for 5-6 hours.

Step 4

Divide dough into equal portions and shape them into small round balls.

Step 5

Combine semolina and sugar on a plate and mix well. Place a round ball, flatten into a ½ cm thick round and coat it evenly well in the mixture. This is anarsa. Similarly prepare the remaining balls.

Step 6

Heat 6 tablespoons ghee in a non-stick pan. Place anarsa and shallow-fry till light brown. Keep on pouring hot ghee from the sides in the pan on the anarsa. Do not flip the anarsa. Drain on absorbent paper.