Maharashtra

Anarse

Name: Anarse
Prep time: 24 h
Cook time: 1 h
Total time: 25 h
Yield: 10 servings
Cuisine: Maharashtrian
Ingredients: 1 cup soaked 3 days, changing water daily rice; 3/4 cup grated jaggery; 1 tsp in the dough the rest absorbed in frying ghee; 2 tbsp poppy seeds (white poppy seeds)

Rice and jaggery cookies pressed in poppy seeds and fried lacy. The trickiest, proudest Diwali faral.

60 minTime

2 gProtein each

mildSpice

24hPlan ahead. Soak for 24 hours first; the 60 minutes come after.

The three day sweet1 chapter · 1 min read

Make it your way

Grandma's waySoaked rice and jaggery, fried on poppy seeds.

The original

203kcalsame

2 gproteinsame

1 gfibresame

60minutessame

Classic anarse.

Per serving, worked out from the ingredient table.

Ingredients

Rice1 cup, soaked 3 days, changing water daily

Jaggery¾ cup, grated

Ghee1 tsp in the dough, the rest absorbed in frying

Poppy seeds (white poppy seeds)2 tbsp

Method

5 steps

1Drain the soaked rice, spread on a cloth to dry until just damp and grind to fine flour. Sieve.
2Mix flour, jaggery and a teaspoon of ghee into a dough. Cover and rest 1 to 2 days.
3Pat small balls into discs on poppy seeds, seeds side up.
4Fry poppy side up in ghee on low medium heat, spooning ghee over, without flipping.
5Lift out and press between two spoons to drain the ghee.

Serve it like this

Serve on the Diwali faral plate, poppy side up, with chakli and karanji.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Anarse

Make it your way

Ingredients

Method

Make it a meal