Ingredients
4 cups rice
3 1/2 cups sugar powder
3 1/2 cups ghee
1 tbsp. poppy seeds
1/3 cup milk (approx.)
Method:
- Wash and soak rice in plenty of water.
- Change water everyday, repeating process for 3 days.
- Now, drain all water, and spread on a clean cloth for 3-4 hours.
- Grind to powder and sieve.
- Mix in sugar, press and keep aside for 2 hours.
- Sprinkle milk little by little, kneading mixture into a soft pliable dough.
- On a clean plastic sheet, sprinkle a few poppy seeds.
- Take a pingpong sized ball of dough, press onto sprinkled seeds.
- Rotate and thin out dough with the hand, forming a 4" sized round.
- Heat 3-4 tbsp. ghee in a frying pan.
- Let in one round, seeds side up.
- Shallow fry on low flame, till golden brown.
- Drain and keep aside.
- Repeat for remaining dough, add more ghee as required.
- Cool very well for 5-6 hours before storing in airtight containers.
Making time: 1 hour (excluding flour preparation time)
Makes: 30-35 anarsas
Shelflife: 3 weeks or more
Diwali Specials Index
